Saying Goodbye for a Bit

Do you form unnatural attachments to your kitchen appliances? You know, give them names, say goodnight before going to bed, things like that? I have that kind of relationship with my Dutch Oven, Lise.

Well, this weekend Lise got tenderly wrapped in paper and bubble wrap. Then I gingerly placed her in a box with some of her friends. Before all that, I wanted to give Lise one last hurrah. Something to remember me by for these next couple of dark weeks. When Lise and I get together we love to make stews - something about her perfectly enameled sides just lends themselves to browning meats and veggies.

Veal Stew
1 lb stewing veal
3 small white onions
1/2 medium onion, stuck with cloves
1 carrot, sliced
1 bay leaf
1 sprig thyme
2 Tbsp butter
1 Tbsp flour
1 egg yolk
juice of 1/2 lemon
nutmeg, salt, and pepper

1. Put veal in pot and cover with cold water.
2. Add the small onions, clove studded onion, carrot, bay leaf, and thyme and bring to a boil. Simmer, covered for 1 hour.
3. Remove meat and strain broth.
4. Melt butter in a sauce pan and stir in flour. Cook, stirring, then add 1 1/2 cups of the veal broth. Continue stirring until thick and smooth.
5. Beat the egg yolk with the lemon juice. Temper the egg mixture by stirring in a spoonful of the hot sauce into the egg and mixing.
   
6. Stir the egg mixture into the remaining sauce.
7. Add nutmeg, salt, and pepper to taste and pour over meat.