In a plastic bag combine the flour, salt and pepper. Heat the oil in a frying pan. Shake the veal chops in the flour mixture, then brown them in the hot oil, turning once or twice. Drain. In an ovenproof casserole or Dutch oven melt 3 tablespoons of the butter and cook the carrots, onions, garlic, and bouquet garni over a low heat until softened, about 20 minutes. Boil the chopped calf╒s foot in boiling salted water for 10 minutes. Drain. Add the chopped calf╒s foot and veal to the carrots and onions. Pour in the wine and 1/2 cup of water. Bring to a boil, reduce heat, cover and cook for 1 hour 45 minutes. Taste for seasoning. To serve, place the veal loin chops in the middle of a platter and surround them with the carrots. Serve with buttered spinach.
