Dill Kalv (Boiled Veal with Sweet and Sour Dill Sauce)

• 1 boneless shoulder of veal, 3 1/2 pounds, tied
• 6 cups water, approximately
• Salt to taste if desired
• 20 peppercorns
• 2 ribs celery, trimmed and cut into 2-inch lengths
• 2 large carrots, trimmed and cut into 2-inch lengths
• 1 onion, about 1/2 pound, trimmed
• 3 tablespoons butter
• 3 tablespoons flour
• 1/4 cup Sweet and Sour Dill Sauce (see recipe)
• 2 tablespoons heavy cream
• 3 tablespoons finely chopped fresh dill

1. Put the veal in a kettle and add the water to barely cover.
2. Partly cover with a lid and bring to a boil.
3. Let simmer 10 minutes, skimming the surface often to remove all fat and scum.
4. Add salt, peppercorns, celery, carrots and onion.
5. Cover tightly and let simmer 40 to 45 minutes or until meat is tender.
6. Remove from the heat and let stand, uncovered, until ready to serve.
7. Transfer the meat to a warm platter.
8. Strain the cooking liquid; there should be about six cups.
9. Discard solids.
10. Reserve 2 1/2 cups of liquid for the sauce; the remaining liquid may be used for soups or other sauces, if desired.
11. Heat the butter in a large saucepan and add the flour, stirring with a wire whisk.
12. When blended, add the reserved 2 1/2 cups of cooking liquid, stirring rapidly with the whisk.
13. Add the sweet and sour dill sauce and the cream to the sauce.
14. Stir in the dill and serve the sauce with the hot sliced veal.

veal, water, salt, peppercorns, celery, carrots, onion, butter, flour, sweet and, heavy cream, fresh dill

Taken from cooking.nytimes.com/recipes/5708 (may not work)