Categories: Meats, Desserts, German 
      Yield: 4 servings 
  
    500 g  Veal (haunch is best) (a 
           -generous lb) 
      1    Onion 
      1    Bay leaf 
      1    Lemon 
      1    Yellow turnip [substitute: 
           -carrot] 
    1/2    Leek 
           A bit of celeriac (optional) 
      2    Cloves 
           A bit of flour 
    100 g  Butter (7 Tbsp) 
      1 tb Vinegar 
           Salt to taste 
           Sugar to taste 
           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. 
   
  Serve with 'Kartoffellaible' or pasta. 
   
  Serves 4. 
   
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer 
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer) 
  Posted by:  Karin Brewer, Cooking Echo, 9/92