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VEAL WITH LEMON

Heat the oil in a frying pan and brown the meat.  Transfer the meat to a flameproof casserole or dutch oven in which 2 tablespoons of butter have been melted.  Heat and stir in the flour.  Cook for one minute.  Stir in the wine,  6 tablespoons freshly squeezed lemon juice and enough water to cover the meat.  Season with salt and pepper.  Stir in the bouquet garni and cloves.  Bring to a boil.  Reduce heat, cover, and simmer.  Drain off the oil from the frying pan and add one tablespoon of butter and the remaining vegetable oil.  Warm over low heat.  Add the carrots and onions.  Cook over low heat until softened, about 10 minutes.  Stir the carrots and onions into the casserole with the meat, along with the tomatoes.  Simmer for 30 minutes, stirring occasionally.  To serve, place on a platter and garnish with thin lemon slices.  Serve with rice.
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3 lb veal shoulder, cut into 1-inch cubes
2 carrots, diced
4 tomatoes, peeled, seeded and chopped
4 lemons
10 medium onions, chopped
2 garlic cloves
1 bouquet garni
1 cup dry white wine
1/2 cup unsalted butter
2 cloves
1/4 cup vegetable oil
2 tbsp flour
salt and pepper
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110
mn
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50
mn
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Limousin
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Meat
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Saumur
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