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This recipe was fantastic. It is subtle, but then it sort of hits you that it's full of flavour too-hard to explain. It was simple to make (no onions or garlic to chop, nothing to brown), and went really well over plain white rice. I'll be making it again, and if I don't have veal, I'll be trying it with lamb.

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JustJanS October 09, 2004
Stewed Veal in a Cream and Lemon Sauce