Veal Fricassee - cooking recipe

Ingredients

2 to 2 1/2 lb. shoulder of veal
1 1/2 tsp. salt
pepper
1 bay leaf
4 whole peppercorns
1 blade mace
4 whole allspice
2 whole carrots
2 sticks celery
1/3 c. butter
1/2 c. flour
1 egg yolk
2 Tbsp. lemon juice

Preparation

Cut meat in 2-inch cubes and parboil 20 minutes.
Drain off water and discard.
Add salt, pepper, spice and vegetables.
Add boiling water to cover and cook gently until tender, about 35 minutes.
Remove veal from pan and strain the stock.
Melt butter. Stir in flour and strained stock and cook to a smooth sauce (with veal added back in).