Veal fricassee grandma's style

Ingredients for 3 servings:

• 500 g veal
• 500 ml water
• some salt
• 40 g butter or margarine
• 40 g wheat flour
• 1 tsp capers
• 1 tbsp lemon juice, or white wine
• 1 egg yolk and 2 tbsp cold water for whisking, nB

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

Add the cut meat to the lightly salted, boiling water and cook over low heat for about 30 minutes. Measure out 1/2 liter of the stock. Melt the fat. Heat the flour in it until it turns light yellow. To avoid lumps, gradually add the stock, whisk, bring to a boil, and let it simmer for 10 minutes. Add the capers. Season the sauce with lemon juice (wine) and salt, and mix with the beaten egg yolk. Add the meat to the sauce. Tip: Serve the fricassee in a rice rim or layer the rice around the dish to create a wreath. Refine the fricassee, if desired, with meatballs, steamed cauliflower florets, asparagus heads, mushrooms, and chopped anchovies.