Stewed Veal In A Cream And Lemon Sauce

Total Time: 2 hrs Preparation Time: 15 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 6
• 2 1/2 lbs veal
• 2 -3 anchovies, chopped
• 2 sprigs fresh thyme
• 20 fluid ounces chicken stock or 20 fluid ounces chicken broth
• salt and pepper
• 1 ounce butter
• 1 1/2 ounces plain flour
• 5 ounces heavy cream
• 1 pinch nutmeg
• 1 lemon, zest only
• lemon slice (to garnish)

Recipe

• 1 trim the veal of fat and sinews and cut it into neat cubes.
• 2 put them into a saucepan with the anchovies and thyme and cover with stock.
• 3 season lightly and simmer, covered for 1 hour or so until tender.
• 4 the veal must cook gently or it will shrink and toughen.
• 5 when completely tender, strain the stock into a jug and keep the veal on one side, removing the stalks of thyme.
• 6 melt the butter in a saucepan and stir in the flour.
• 7 when it starts to froth gradually add the veal cooking liquid, stirring it in between each addition so that you have a smooth sauce.
• 8 let it simmer for 10 minutes then stir in the cream.
• 9 season the sauce with nutmeg and lemon zest and if necessary with salt and pepper.
• 10 put the meat back in the sauce and simmer gently until heated through.
• 11 serve garnished with slices of lemon.