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.