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1
Combine the veal and 4 cups broth in a 5-quart heavy pot over high heat on top of the stove.
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2
Cover and bring to a boil.
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3
Remove any scum that comes to the top of the pot, then add the remaining 2 cups broth, the onion, celery, carrot, salt, pepper, nutmeg and lemon.
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4
Reduce heat to low and let simmer for 1 1/4 hours, or until meat is just tender.
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5
Meanwhile, melt the butter in a medium pot over low heat, and whisk in the flour.
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6
Cook, stirring, 2 minutes and remove from heat.
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7
Set aside until the meat is cooked.
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8
When the meat is done, remove it from the liquid, using a slotted spoon.
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9
Pick off and discard any vegetables that cling to the veal.
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10
Replace the butter-flour mixture over medium-low heat on the stove and strain the cooking liquid into it, whisking vigorously.
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11
Discard vegetables in the strainer.
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12
Cook, stirring, until mixture thickens, about 3 to 5 minutes.
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13
Add cauliflower and continue to cook an additional 15 minutes.
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14
Skim off any residue that rises to the surface.
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15
When it's time to serve dinner, add the veal to the cauliflower and sauce and heat through.
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16
Place sour cream in a mixing bowl, whisk in 1/2 cup of the hot sauce, then add this to the stew.
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17
Do not reheat the sauce after adding sour cream.
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18
Pour the stew into a serving dish and accompany with rice pilaf or buttered noodles.
