Veal fricassee

Name: Veal fricassee
Ingredients: 2-21/2 pounds shoulder of veal; 11/2 teaspoon salt; to taste Pepper; 1 bay leaf; 4 whole pepper corns; 1 blade of mace; 4 whole allspice; 2 whole carrots; 2 sticks celery; 1/3 cup butter; 1/2 cup flour; 1 egg yolk; 2 tablespoons lemon juice

Richard Scott Cunningham @cook_6161171

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2-21/2 pounds shoulder of veal
11/2 teaspoon salt
to taste Pepper
1 bay leaf
4 whole pepper corns
1 blade of mace
4 whole allspice
2 whole carrots
2 sticks celery
1/3 cup butter
1/2 cup flour
1 egg yolk
2 tablespoons lemon juice

Cooking Instructions

1

Cut the meat in 2-inch cubes and parboil 20 minutes. Drain off the water and discard it. Add the salt,pepper,spices and vegetables. Add boiling water to barely cover and cook gently until tender about 35 minutes. Melt the butter,stir in the flour and the strained stock and cook to a smooth sauce, just before serving stir in the egg yolk and lemon juice. Serve on a hot chop plate wit noodles and peas.