Broth

Ingredients

• boiling water (enough to cover the veal)
• 1 bundle of sweet marjoram
• 1 bundle of common or lemon thyme
• 1 bunch of parsley
• 4 cloves
• 2 blades of pounded mace
• 3 young onions or 1 old onion
• 1 roll of lemon peel
• 12 corns of bruised allspice
• 1 teaspoon of salt
• 1.5 ounces of butter
• flour (as needed)
• 2 tablespoons of white wine
• 1 tablespoon of mushroom ketchup
• 1 tablespoon of lemon juice

Directions

1. In a large pot, combine boiling water, marjoram, thyme, parsley, cloves, mace, onions, lemon peel, allspice, and salt.

2. Cover and simmer gently for about 1.5 hours, or 2 hours if the veal is thick, until tender.

3. Strain about 1 quart of the gravy into a basin and keep the meat warm.

4. In a clean pot, melt the butter, then stir in enough flour to form a paste.

5. Gradually add the strained gravy, season with salt, and boil for 10 minutes, skimming as needed.

6. Add white wine, mushroom ketchup, and lemon juice, then bring to a boil.

7. Serve the veal in a dish and pour the strained gravy over it.