Veal Ragout - cooking recipe

Ingredients

1/2 lb veal, for braising
1/2 cup ground veal (purchase from butcher or mince some of the veal purchased for braising & make into little meatballs)
2 cups water
1 teaspoon salt
1 onion
1 large carrot
1/2 cup fresh parsley
1/2 teaspoon thyme (preferably fresh branch or two)
1 bay leaf
1 pinch mace
6 peppercorns
Sauce
2 cups broth, from braising the veal
3 tablespoons butter
4 tablespoons flour
1 tablespoon lemon juice
2 tablespoons cream

Preparation

Brown piece of veal in butter.
Add water, salt, whole vegetables, herbs and seasonings and braise until the veal is tender- about 45 minutes.
Add the meatballs to the broth and simmer for ten minutes after the temperature returns to the simmer point.
Remove solids with a slotted spoon.
Discard vegetables, herbs, and seasonings.
Slice the veal into small bite size pieces.
Make sauce- melt butter, add flour and stir constantly for a few minutes.
Gradually add broth.
Add meatballs and veal pieces back to the sauce.
Add lemon, stir.
Add cream, stir.
Serve over rice, pasta or mashed potatoes.