Swabian Veal Stew

Sprinkle veal with salt. Heat butter in a heavy 2-quart stew pot and in it brown veal lightly on all sides, turning pieces with wooden spoon so they brown evenly.

Sprinkle with flour and stir over low heat until flour is absorbed and begins to turn bright yellow. This will take about 5 minutes. Add as much stock as is needed to cover veal completely.

Add onion, lemon slice, bay leaf and lemon juice. Cover the pot, bring to a boil, reduce heat and simmer slowly but steadily for 1 hour or until pieces of veal are completely tender. Add more stock if sauce becomes too thick during cooking.

When veal is done, remove onion, lemon slice and bay leaf from the pot. Taste sauce and add more salt and plenty of black pepper.

Up to this point this dish may be prepared ahead and refrigerated. Before serving, reheat if refrigerated.

Next, stir in sour cream or remove from heat and beat in egg yolks and cream. Check seasoning again, adding more lemon juice and some white wine until the flavor is quite piquant. Stir in capers and heat thoroughly for a few minutes over low heat.