Veal and Sausage Pie

1 1/2 lbs. boneless veal, cut in 1 1/2 inch cubes
1/2 pound pork sausage
1/4 cup flour
2 tsp. salt
1/4 tsp. pepper
2 cups hot water
1 medium onion, sliced
1 cup chopped celery

Break sausage into pieces in cold deep skillet and fry slowly about 12 minutes, until evenly browned. Remove sausage from pan. Dredge veal in flour combined with seasonings and brown slowly in hot sausage drippings. When veal is evenly browned return sausage to pan and add hot water and onion. Cover and simmer about 1 1/2 hours. Add celery and continue cooking about 8 to 10 minutes. Thicken with a paste of flour and cold water, if necessary. Place in casserole and top with pastry. Bake in 425 degree oven for 20 to 25 minutes, until crust is golden brown.