Serves: 6
Total Calories: 60
1. Remove any excess fat from veal roast. Combine salt, pepper, cinnamon and nutmeg and rub into veal on all sides.
2. Place in a heavy casserole or kettle with a tight-fitting lid. Add water, cover, and simmer at lowest possible heat for 1 hour.
3. Add lemon rind and juice cover and continue simmering until veal is tender, about 2 hours.
4. Place veal on hot platter. Slice and keep hot while preparing gravy.
5. Reduce pan juices to 3/4 cup. Bet egg yolks into cream, and stir egg mixture into reduced pan liquid.
6. Heat through without boiling.
This Veal with Lemon recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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