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===
* 2 1/2 	 lbs Veal
*2-3 	Anchovies, chopped
*2 	sprigs fresh thyme
*20 	fluid ounces chicken stock or 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 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.
===Other Links===
==See also==
Category: French Meat Dishes Category:Meat Dishes
 Category:Recipes
Category: French Recipes
category:Lemon Recipes
Category:nutmeg Recipes
Category:thyme Recipes
Category:Anchovies Recipes
category:chicken stock Recipes
category:chicken broth Recipes
category:flour Recipes
category:heavy cream Recipes
category:butter Recipes
category:pepper Recipes
category:flour Recipes
category:cream Recipes
category:meat Recipes
category:salt Recipes
category:Veal Recipes