Stewed Veal in a Cream and Lemon Sauce

Recipe by Millereg
READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim the veal of fat and sinews and cut it into neat cubes.
  • Put them into a saucepan with the anchovies and thyme and cover with stock.
  • Season lightly and simmer, covered for 1 hour or so until tender.
  • The veal must cook gently or it will shrink and toughen.
  • When completely tender, strain the stock into a jug and keep the veal on one side, removing the stalks of thyme.
  • Melt the butter in a saucepan and stir in the flour.
  • When it starts to froth gradually add the veal cooking liquid, stirring it in between each addition so that you have a smooth sauce.
  • Let it simmer for 10 minutes then stir in the cream.
  • Season the sauce with nutmeg and lemon zest and if necessary with salt and pepper.
  • Put the meat back in the sauce and simmer gently until heated through.
  • Serve garnished with slices of lemon.
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