2 lbs. lean veal, cubed
1/4 lb. sweet butter
1/2 c. white wine
1 tbsp. flour
2 c. chicken stock
2 chopped carrots
2 med. potatoes, chopped
Juice of 1 lg. lemon
1/2 tsp. salt

Melt butter in large fry pan. Add veal and saute until brown. Add wine and allow it to evaporate. Place flour in a small strainer and sift over veal. Add 1 cup stock, add carrots and cover. Stir occasionally. As broth evaporates, add more, then add potatoes. Cook until tender. Salt and pepper to taste. Add lemon juice and stir. Serve piping hot.