Name: Stewed veal in a cream and lemon sauce
Yield: To Serve Six
Cuisine: United Kingdom
Ingredients: salt and pepper; 25 g (1 oz) butter; 2-3 chopped anchovies; 2 sprigs thyme; 1.3 kg (2½ lb) pie veal, usually from the scrag end; grated rind 1 lemon; pinch of nutmeg; 150 ml (¼ pint) double cream; slices of lemon to garnish the dish; 575 ml (1 pint) chicken stock, home-made or made with stock cubes; 40 g (1½ oz) flour

Preparation info

To Serve
Six

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

This recipe from the Gompleat Housewife, written in 1729, is remarkably like the well-known French dish blanquette de veau, in which veal is simmered in broth and then served in a sauce of egg-yolks, cream and lemon. This is a most satisfying and delicate dish. Serve it with plainly boiled fluffy rice.