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

 * 1) Trim the veal of fat and sinews and cut it into neat cubes.
 * 2) Put them into a saucepan with the anchovies and thyme and cover with stock.
 * 3) Season lightly and simmer, covered for 1 hour or so until tender.
 * 4) The veal must cook gently or it will shrink and toughen.
 * 5) When completely tender, strain the stock into a jug and keep the veal on one side, removing the talks of thyme.
 * 6) Melt the butter in a saucepan and stir in the flour.
 * 7) When it starts to froth gradually add the veal cooking liquid, stirring it in between each addition.
 * 8) Let it simmer for 10 minutes then stir in the cream.
 * 9) Season the sauce with nutmeg and lemon zest and if necessary with salt and pepper.
 * 10) Put the meat back in the sauce and simmer gently until heated through.
 * 11) Serve garnished with slices of lemon.