Eingemachtes Kalbsfleisch (Veal in Gravy)

Directions

Cut the meat into large cubes, and put into a pot with along with 1½ 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.

Serve with ‘Kartoffellaible’ or pasta.

Serves 4.