Stewed Veal in a Cream and Lemon Sauce

== Description ==
Found this in a Lady's Home Journal a couple of years ago. Very quick and very good!
== Ingredients ==
* 2½ lbs veal
* 2 – 3 anchovies, chopped
* 2 sprigs fresh thyme
* 20 fluid ounces chicken stock or chicken broth
* salt and pepper
* 1 ounce butter
* 1½ ounces plain flour
* 5 ounces heavy cream
* 1 pinch nutmeg
* 1 lemon, zest only
* lemon slices (to garnish)s
== 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 talks 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.
# 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.
Category:French Meat Dishes
Category:Anchovy Recipes
Category:Chicken stock and broth Recipes
Category:Heavy cream Recipes
Category:Veal Recipes
Category:Lemon peel Recipes