2 lbs. breast of veal
3 tbsp. butter
2 tbsp. flour
3 c. water
1 onion
4 whole cloves
1 bay leaf
1 tbsp. chopped parsley
2 slices lemon
1/4 tsp. nutmeg
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 c. white wine

Cut veal into serving size pieces. Cream butter with flour. Add to veal and water in Dutch oven or heavy kettle. Add onion stuck with cloves. Add bay leaf, parsley, lemon slices, nutmeg, salt, pepper and wine. Cover pot. Cook slowly 1 1/2 to 2 hours or until meat is tender and mixture is thickened. Strain sauce from meat. Pour over veal again. Reheat. Serve with rice. Serves 6.