1 clove garlic, minced
2 lb. boneless veal, cut in bite-size pieces
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
2 (1 inch wide) strips lemon peel
1 c. boiling water
1 c. heavy cream

Saute garlic in hot butter in heavy skillet. Remove garlic and brown veal in the butter. Sprinkle flour, salt, and pepper over meat. Brown again. Add lemon peel and water. Cover. Simmer about 1 hour, until tender. Remove lemon peel. Stir in cream. Heat through. Serve hot over Buttered Potato Balls. 4 to 6 servings.