Veal Ragout Recipe from France with Lemon Cream Sauce

Ingredients

• 1/2 lb (227 g) veal, for braising
• 1/2 cup ground veal (purchase from butcher or mince some of the veal purchased for braising & make into little meatballs)
• 2 cups water
• 1 tsp salt
• 1 onion
• 1 large carrot
• 1/2 cup fresh parsley
• 1/2 tsp thyme (preferably fresh branch or two)
• 1 bay leaf
• 1 pinch mace
• 6 peppercorns
• 2 cups broth, from braising the veal
• 3 tbsp butter
• 4 tbsp flour
• 1 tbsp lemon juice
• 2 tbsp cream