Special Veal

A really tasty, veal stew recipe developed by Dalton Babb. Recipe can be adapted to be cooked in your crockpot. There is nothing like coming home from work on a cold wintery day and opening your door to the wonderful aroma of cooked food -and all you did was put it into the pot. Serve with French or Italian or San Francisco Sour Dough Bread. Suggest wine - a robust beaujolais

• Ready In: 1 hr 50 mins
• Serves: 8-10

Ingredients

• 4  lbs  stewing veal, cut into bite-size pieces
• 2  large onions, studded with cloves
• 1⁄2 cup  chopped carrot, largish pieces
• 2  bay leaves
• 2  sprigs fresh thyme or 1⁄2 teaspoon thyme, to taste
• 24  small  white pearl onions, blanched
• 4  sprigs fresh parsley
• 10  bruised peppercorns (to bruise, wrap peppercorns in waxed paper or foil and slap it gently with a kitchen mallet)
• 4  teaspoons salt
• 10  tablespoons sweet butter
• 1⁄2 lb mushroom
• 6  tablespoons flour
• 4  tablespoons fresh lemon juice
• 4  egg yolks
• 2  tablespoons parsley, finely chopped
• 4  teaspoons salt

Directions

1. Place veal in large saucepan or pot.
2. Add 2 qts boiling water.
3. Add onions, carrots, bay leaves, thyme, parsley, peppercorns and salt.
4. Cover and cook over low heat until veal is tender (about 1 hour).
5. Strain and reserve veal stock.
6. While veal is cooking, cook the blanched pearl onions in 4 tbsp butter until tender (about 20 minutes) Wipe mushrooms with a damp paper towel, slice and cook in a small amount of the reserved veal stock- for about 5 minutes.
7. Melt remaining 6 tbsp butter in a saucepan and add all of the flour, stirring to make a paste.
8. Add 5 cups of the strained, reserved veal stock.
9. Simmer until thick, stirring occasionally.
10. Add lemon juice to the egg yolks.
11. Combine and beat with a little of the hot sauce.
12. Stir into thickened sauce.
13. Add veal, mushrooms and onions.
14. Sprinkle with chopped parsley.
15. Serve with rice or new potatoes.