2 1/2 lb Boneless veal stew meat
6 c  Low-sodium chicken broth
-OR all or part Water
1 sm Onion; roughly diced
2    Celery stalks; sliced
1 md Carrot; roughly diced
1/2 ts Salt; or as desired
1/2 ts Whole white peppercorns
1/4 ts Ground nutmeg
1/2    Lemon
5 tb Unsalted butter
5 tb All-purpose flour
1/2 c  Dry sherry
1 c  Whipping cream
24 sm Mushroom caps
24    Cooked crayfish tails
- shelled,  -=OR=-
12 oz -Cooked lobster meat

COMBINE THE VEAL and 4 cups broth in a 5-quart heavy pot over high heat on
top of the stove. Cover and bring to a boil. Remove any scum that comes to
the top of the pot, then add the remaining broth, the onion, celery,
carrot, salt, pepper, nutmeg and lemon. Reduce heat to low and let simmer
for 1 1/4 hours, or until meat is just tender. Meanwhile, melt the butter
in a pot, over low heat, and whisk in the flour. Cook, stirring, 2 minutes
and remove from heat. Set aside until the meat is cooked. When the meat is
done, remove it from the liquid with a slotted spoon. Pick off and discard
any vegetables that cling to the veal. Place the butter-flour mixture over
medium-low heat on the stove. Strain the cooking liquid into it, whisking,
and add the sherry and cream. Discard vegetables in the strainer. Cook,
stirring, until mixture thickens, about 3 to 5 minutes. Replace the meat in
the pot and add the mushrooms and crayfish. Pour in the sauce, place the
pot, uncovered, over medium heat and cook 10 minutes. To serve, pour into a
serving dish.