Stewed Veal in a Cream and Lemon Sauce Recipe
Description: This delightful recipe harks back to the culinary archives of the ‘Compleat Housewife’ penned in 1729. It promises a tantalizing blend of flavors, marrying the succulence of veal with the creamy richness of a lemon-infused sauce. Traditionally paired with fluffy boiled rice, this dish is a testament to the timeless appeal of classic European fare.
Recipe Category: One Dish Meal 🍲
Keywords: Veal, Grains, Fruit, Meat, Belgian, European, Potluck, Weeknight, Stove Top, < 4 Hours, Inexpensive
Nutritional Information (per serving):
- Calories: 459.2
- Fat Content: 27.2g
- Saturated Fat Content: 13.8g
- Cholesterol Content: 203.3mg
- Sodium Content: 390.4mg
- Carbohydrate Content: 10.5g
- Fiber Content: 0.5g
- Sugar Content: 1.9g
- Protein Content: 40.9g
Servings: 6 servings
Ingredients:
| Ingredients | Quantity |
|---|---|
| Veal | 2 1/2 lbs |
| Anchovies | 2-3 |
| Fresh Thyme | 2 sprigs |
| Chicken Broth | 20 oz |
| Butter | 1 tbsp |
| Plain Flour | 1 1/2 tbsp |
| Heavy Cream | 5 tbsp |
| Nutmeg | 1/2 tsp |
| Lemon | 1 |
| Lemon slice (for garnish) | – |
Instructions:
-
Prepare the Veal:
- Begin by trimming the veal of any excess fat and sinews, ensuring it’s cut into neat, uniform cubes.
-
Simmer the Veal:
- In a saucepan, combine the veal cubes with the anchovies and fresh thyme.
- Pour in the chicken broth until the veal is fully submerged.
- Lightly season the mixture and cover the saucepan.
- Allow it to simmer gently for approximately 1 hour, ensuring the veal becomes tender. Be cautious not to boil vigorously, as this may result in toughening the meat.
-
Prepare the Sauce:
- Once the veal is tender, strain the cooking liquid into a jug, keeping the veal aside.
- Discard the stalks of thyme.
- In a separate saucepan, melt the butter over medium heat.
- Gradually incorporate the plain flour into the melted butter, stirring continuously until it forms a smooth paste.
-
Create the Cream and Lemon Sauce:
- As the flour mixture begins to froth, gradually pour in the reserved veal cooking liquid.
- Stir well after each addition to ensure a lump-free consistency.
- Allow the sauce to simmer for approximately 10 minutes, allowing it to thicken.
- Next, stir in the heavy cream until fully incorporated into the sauce.
-
Season and Garnish:
- Season the sauce with freshly grated nutmeg and finely grated zest from the lemon.
- Taste and adjust seasoning with salt and pepper, if necessary.
- Return the cooked veal to the sauce, ensuring it’s heated through gently.
-
Serve:
- Transfer the stewed veal into a serving dish, garnishing with slices of lemon for a refreshing citrus accent.
- Serve hot alongside plain, boiled rice, allowing the flavors to harmonize and delight the palate.
This classic recipe for Stewed Veal in a Cream and Lemon Sauce encapsulates the essence of timeless European cuisine, inviting you to savor each tender morsel enveloped in a luscious, flavorful sauce. Perfect for a cozy weeknight dinner or as a crowd-pleaser for potluck gatherings, this dish promises to leave a lasting impression with its delicate balance of textures and flavors.
