Stewed Veal in a Cream and Lemon Sauce Recipe #17575
This recipe is from the 'Compleat Housewife' written in 1729. It is a most satisfying and delicate dish, and is traditionally served with plain, boiled, fluffy rice.
by Mille® ™
2 hours | 15 min prep
SERVES 6
- 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 slice (to garnish)
- 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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5 stars