Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Veal Water as needed
Salt pepper to taste 3 lb Fresh spinach
3/4 c Butter 2 ea Eggs
2 ea Med. onions, chopped 2 ea Lemons, juice only

Cut the meat into cubes, wash, and drain well. Add salt pepper.
Brown the butter in a lge. pot, add meat and brown lightly; add
onions and cook until they soften but do not brown. Add 1 to 2 c.
water, cover pot; simmer for 1 hr. While meat is cooking, wash
spinach well, and tear each leaf into 2 or 3 pcs. Boil water in
another pot, add salt; add spinach, cook just long enough to scald (5
min.), then remove with slotted spoon and drain.

Remove meat from its pot; add spinach and salt pepper to the
sauce; return meat to it, and add a little more water if necessary.
Cook for 45 min. to 1 hr. longer, or until all the liquid has been
absorbed and only the butter remains. Remove from the heat.

Prepare the avbgolemono sauce. Beat the eggs, andd lemon juice,
beating it in well. Add some of the hot luquid from the pot to the
sauce, beating constantly. Pour back into the pot and shake it
gently to distribute and thicken the sauce. Serve hot.d

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