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Veal Fricassee

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2 to 2 1/2 pounds shoulder of veal
1 1/2 teaspoons salt
1 bay leaf
4 whole pepper corn
1 blade of mace
4 whole allspice
2 whole carrots
2 sticks of celery
1/3 cup butter
1/2 cup flour
1 egg yolk
2 tablespoon lemon juice


Cut the meat in 2-inch cubes and parboil 20 minutes. Drain off the water and discard it. Add the salt, pepper, spice, and vegetables. Add boiling water to barely cover and cook gently until tender-about 30 minutes. Melt the butter, stir in the flour and the strained stock and cook in a smooth sauce. Just before serving stir in the egg yolk and lemon juice. Serve hot chop plate with homemade noodles and peas.

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