Dillkött (dill veal stew)

Instructions

1. Cut the veal into 3 cm pieces and blanch them for 3 minutes in boiling water, then drain.
2. Melt half of the butter in a casserole and sauté the sliced onion until translucent.
3. Add the veal, pour in the water, add the bay leaf and salt. Let it simmer covered for 1 hour.
4. Make a roux by melting the remaining butter, then sprinkle in the flour and stir for 2 minutes without browning.
5. Thin the roux with a little hot cooking broth, then pour everything back into the casserole while whisking.
6. Add the cream, vinegar, sugar and nutmeg, then simmer for another 10 minutes.
7. Finely chop the dill and stir it into the sauce at the last moment, along with the pepper. Serve with white rice.