Brown the meat on a stove in butter , add the seasoning.
Add a bouquet garni and pour off a little of the fat and pour 2-3 tbspn of cream on the meat.
Cook on a very low heat , put another 2 tbspn of cream on the meat every 15 min or so and baste the meat every 10 min.
Cooking time approx. 1 hour to an hour an half.
Fry the cleaned mushrooms in butter and cut the lean off the cooked ham in strips.
Add these to the veal in the last 20 min of cooking.If the sauce is too liquid, remove the cover for the last half our of cooking.
Add the juice of 1 lemon. There is no need to make a gravy.
The cream with cooking juices has made the gravy already.
Serve with rice.