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Veal-and-crayfish Stew

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      Title: VEAL-AND-CRAYFISH STEW
 Categories: Meats, Seafood, Soups
      Yield: 8 Servings
 
  2 1/2 lb Boneless veal stew meat
      6 c  Low-sodium chicken broth
           -OR all or part Water
      1 sm Onion; roughly diced
      2    Celery stalks; sliced
      1 md Carrot; roughly diced
    1/2 ts Salt; or as desired
    1/2 ts Whole white peppercorns
    1/4 ts Ground nutmeg
    1/2    Lemon
      5 tb Unsalted butter
      5 tb All-purpose flour
    1/2 c  Dry sherry
      1 c  Whipping cream
     24 sm Mushroom caps
     24    Cooked crayfish tails
           - shelled,  -=OR=-
     12 oz -Cooked lobster meat
 
  COMBINE THE VEAL and 4 cups broth in a 5-quart heavy pot over high
  heat on top of the stove. Cover and bring to a boil. Remove any scum
  that comes to the top of the pot, then add the remaining broth, the
  onion, celery, carrot, salt, pepper, nutmeg and lemon. Reduce heat to
  low and let simmer for 1 1/4 hours, or until meat is just tender.
  Meanwhile, melt the butter in a pot, over low heat, and whisk in the
  flour. Cook, stirring, 2 minutes and remove from heat. Set aside
  until the meat is cooked. When the meat is done, remove it from the
  liquid with a slotted spoon. Pick off and discard any vegetables that
  cling to the veal. Place the butter-flour mixture over medium-low
  heat on the stove. Strain the cooking liquid into it, whisking, and
  add the sherry and cream. Discard vegetables in the strainer. Cook,
  stirring, until mixture thickens, about 3 to 5 minutes. Replace the
  meat in the pot and add the mushrooms and crayfish. Pour in the
  sauce, place the pot, uncovered, over medium heat and cook 10
  minutes. To serve, pour into a serving dish.
 
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