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Source: |
Total Carbohydrates: 2 per serving Servings: 6 |
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Veal with Lemon |
Prep/Cook Time: 210 mins |
3 lb veal shoulder -- 1.5k rolled
1 tsp salt
1/2 tsp white pepper
1/8 tsp cinnamon
1/8 tsp nutmeg
3 tbsp water
1 tsp lemon peel
1/4 cup lemon juice
2 egg yolks
1/3 cup heavy cream
1. Remove any excess fat from veal
roast.
2. Combine salt, pepper, cinnamon and
nutmeg and rub into veal on all sides.
3. Place in a heavy casserole or kettle
with a tight-fitting lid.
4. Add water, cover, and simmer at
lowest possible heat for 1 hour.
5. Add lemon rind and juice; cover and
continue simmering until veal is tender, about 2 hours.
6. Place veal on hot platter.
7. Slice and keep hot while preparing
gravy.
8. Reduce pan juices to 3/4 cup.
9. Bet egg yolks into cream, and stir
egg mixture into reduced pan liquid.
10. Heat through without boiling.
Per Serving (excluding unknown items): 282 Calories; 15g Fat (49.9% calories
from fat); 33g Protein; 2g Carbohydrate; trace Dietary Fiber; 231mg
Cholesterol; 512mg Sodium. Exchanges: 0 Grain(Starch);
4 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat.