Stewed Veal in a Cream and Lemon Sauce Recipe - Food.com butter, heavy cream, chicken stock, thyme, pepper, nutmeg, lemon, anchovy, veal, salt, flour 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. Serving Size: 1 (340) g S...
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