Veal a la Madelon

1 clove garlic, minced
2 tbsp. butter
2 lb. boneless veal, cut in bite-sized pieces
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
two 1" wide strips lemon peel
1 cup boiling water
1 cup whipping cream

Sauté 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 hr., or until
tender. Remove lemon peel. Stir in cream. Heat
through. Serve hot over Parisienne Potatoes (p. 41).
4 servings.