In an ovenproof casserole or Dutch oven cook the bacon over low heat until golden-brown. Remove the bacon from the casserole with a slotted spoon and drain on paper towels. Add the veal cubes to the pan and brown. Stir in the onions and cook until transparent, about 5 minutes. Sprinkle the flour over the meat and onions and cook for 1 minute, stirring. Pour in the wine and enough water to just cover the meat. Add the bouquet garni and season with salt and pepper. Simmer for 30 minutes, covered. Serve with boiled potatoes or potatoes sauteed in lard or goose fat.
