Veal Meatballs

Beef isn't the only thing for making meatballs. Try these for a change of pace.

1 pound ground veal
1 cup milk
1 cup soft stale breadcrumbs
Peel of 1/2 lemon, cut in very thin strips
1 teaspoon salt
1 teaspoon celery salt
2 cups chicken broth
Lemon Gravy
Chopped parsley

Mix together well all ingredients except broth, gravy, and parsley. Bring broth to a boil in a saucepan. With an oval tablepoon, shape meat mixture into balls and drop, four at a time, into the broth. Simmer about six minutes, or until done.

Remove to a covered serving dish and keep warm. Repeat until all meatballs are done. Strain broth and reserve for gravy. Pour lemon gravy over meatballs and garnish with parsley. Good with rice or noodles. Serves six.

Lemon Gravy

2 tablespoon margarine
2 tablespoons flour
2 egg yolks
3/4 cup half-and-half
Strained broth
2 tablespoons lemon juice

Melt the margarine and blend in the flour. Gradually add the broth and cook, stirring, until thickened. Beat together egg yolks and half-and-half. Add to hot sauce, stirring briskly. Cook gently, stirring, two minutes. Add lemon juice, stir, and serve.

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