Neck of Veal au Blanc

Have three pounds of the neck of veal, without sinews, cut in pieces three inches long by one and a quarter wide, parboil, drain, then throw them into cold water; when cool, drain again and pare them into equal sized pieces. Put a quarter of a pound of butter into a saucepan with a quarter of a pound of unsmoked bacon; let this fry lightly, then add the veal and fry together to a fine color; besprinkle with four spoonfuls of flour, and brown it slightly with the meat, then moisten with stock (No. 194a), season with salt, whole peppers, a garnished bunch of parsley with thyme and bay leaf and two cloves; cook for two hours before adding sixty small onions, and continue the cooking until both the onions and meat are done; now transfer the onions and meat into another saucepan with about thirty medium-sized cooked mushrooms. Skim the fat from the sauce; reduce and season it properly, thicken it with three egg-yolks diluted in a little cream, and finish with fresh butter and lemon juice; strain through a tammy, pour it over the meat, kept warm in a bain-marie until needed. Dress the meat, with the onions and mushrooms around and pour the sauce over the whole.