Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

500 g veal (haunch is best) (a
-generous l,b)
1 onion
1 bay leaf
1 lemon
1 yellow turnip [substitute
-carrot]
1/2 leek
1 a bit of celeriac (optional)
2 cloves
1 a bit of flour
100 g butter (7 tbsp)
1 T vinegar
1 salt,To Taste
1 sugar,To Taste
1 pepper,To Taste
1 egg yolk (or a bit of
-saffron)

Cut the meat into large cubes, and put into a pot with along with 1
1/2 quarts water, the onion, bay leaf, as well as the other
vegetables. Simmer, covered, until done. Remove the meat. Strain the broth and set aside. In a saucepan, melt the butter, add the flour
and make a [light] roux. Add a bit of the broth [and stir until
smooth]. In order to thicken the gravy, briefly bring it to a boil,
and then stir in the egg yolk or saffron. Adjust seasonings with
salt, pepper, a bit of vinegar, sugar, and lemon juice. Let the meat
steep in the gravy a few minutes.

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