Classic French Veal Stew
|Shoulder of veal/Breast of veal/ mixture of both /pie veal,||1 1⁄2 Pound|
|Pickling onions||15 (Small Sized)|
|Mixed herb||1 Bunch (100 gm)|
|Garlic||2 Clove (10 gm)|
Cut the veal into pieces.
Leave these in tepid water for 15 minutes, then take out and dry on a clean cloth.
Turn these pieces in butter on a gentle heat for 10 minutes without letting them brown; then sprinkle with flour, mix it in, moisten with hot water till the meat is all but covered: add salt, pepper, the bunch of mixed herbs, garlic, small onions and the coarsely chopped but not peeled mushrooms.
Cover and cook on a very gentle heat for 2 hours.
Beat the yolks of egg in a bowl with lemon juice or mild or wine vinegar.
Skim off a few tablespoonfuls of the sauce in which the veal has been cooking, mix it into your bowl with the eggs and lemon juice, and pour back again into the pan which you have moved away from the heat.Turn out injo a hot dish, lift out the bunch of mixed herbs, and serve.
This dish is especially good served with plain boiled rice or small boiled potatoes.