Veal With Dill

• 8 Tbsp. butter
• 4 1/2 lb. veal cubes
• salt and pepper
• 1 clove garlic
• 1 c. finely chopped onion
• 4 Tbsp. chopped fresh dill
• 1/2 c. flour
• 1/2 tsp. nutmeg
• 1 1/2 c. chicken broth
• 1 1/2 c. water
• 3 carrots
• 2 leeks
• 1 c. heavy cream

1. Saute veal in 4 tablespoons of butter.
2. Sprinkle with salt and pepper.
3. Add garlic, onion and 2 tablespoons of the dill.
4. Cook without browning for 5 minutes.
5. Sprinkle with flour and nutmeg and add chicken broth and water.
6. Bring to a boil.
7. Cover and bake in oven for 1 hour at 375u0b0.
8. Scrape carrots and trim leeks.
9. Split leeks down center and rinse well.
10. Slice carrots and leeks lengthwise into very thin strips.
11. Set aside.
12. Heat 4 tablespoons of butter and cook leeks and carrots until wilted.
13. Stir 1/2 vegetables into meat.
14. Stir in cream and bring to a boil.
15. Use remaining vegetables to garnish when served over noodles or rice.

butter, veal cubes, salt, clove garlic, onion, dill, flour, nutmeg, chicken broth, water, carrots, leeks, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=272391 (may not work)