Method Drain pineapple pieces and brown in butter. Cook and drain spaghetti, add pineapple pieces and butter. Line heatproof serving dish with this. Cook chopped carrots, celery and onion in oil until beginning to brown. Add cubed veal, season to taste with salt, pepper and chopped marjoram. Add tomatoes, wine and stock. Simmer until veal is tender. Thicken if you wish with 1 tablespoon cornflour blended in ¼ cup cold water. Serve very hot over the hot pineapple and spaghetti. Sprinkle veal with chopped parsley.