Found this in a Lady's Home Journal a couple of years ago. Very quick and very good!
- 2½ lbs veal
- 2 – 3 anchovies, chopped
- 2 sprigs fresh thyme
- 20 fluid ounces chicken stock or chicken broth
- salt and pepper
- 1 ounce butter
- 1½ ounces plain flour
- 5 ounces heavy cream
- 1 pinch nutmeg
- 1 lemon, zest only
- lemon slices (to garnish)s
- Trim the veal of fat and sinews and cut it into neat cubes.
- Put them into a saucepan with the anchovies and thyme and cover with stock.
- Season lightly and simmer, covered for 1 hour or so until tender.
- The veal must cook gently or it will shrink and toughen.
- When completely tender, strain the stock into a jug and keep the veal on one side, removing the talks of thyme.
- Melt the butter in a saucepan and stir in the flour.
- When it starts to froth gradually add the veal cooking liquid, stirring it in between each addition.
- Let it simmer for 10 minutes then stir in the cream.
- Season the sauce with nutmeg and lemon zest and if necessary with salt and pepper.
- Put the meat back in the sauce and simmer gently until heated through.
- Serve garnished with slices of lemon.