Take your veal, which need not be from the fillet or the best cuts. Cut it into pieces about an inch long and add
a little water when putting it into the pan; salt, pepper and a little nutmeg, and let it simmer for two hours.
When tender, stir in the juice of half a lemon, and then bind the sauce with the yolk of an egg, or, in default of
that, with a little flour. Serve immediately. You will find that when you wish to bind a sauce at the last minute, egg powder will serve very well.
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