Stewed Veal in a Cream and Lemon Sauce

By Food.com (266,971 recipes)
Stewed Veal in a Cream and Lemon Sauce

Description

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.

Ingredients

  • 1 1/2 ounces plain flour
  • 1 lemon, zest only
  • 1 ounce butter
  • 1 pinch nutmeg
  • 2 -3 anchovies, chopped
  • 2 1/2 lbs veal
  • 2 sprigs fresh thyme
  • 20 fluid ounces chicken stock or 20 fluid ounces chicken broth
  • 5 ounces heavy cream
  • lemon slice (to garnish)
  • salt and pepper

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  • Prep Time
  • Cook Time
  • Yield
  • 1 (340 g)

Instructions

Read the preparation instructions at Food.com


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