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Blanquette of Veal

(France.) Cut up, and soak in water for an hour, 2 pounds of the shoulder of veal. Drain it and cover with water, adding salt, pepper, and a bayleaf. Boil slowly and skim often, for an hour. Take out the meat, put it with 2 ounces butter, parsley, and an onion, and then, when a pale yellow, add 1 ounce flour, 1/2 pint fresh peas, and 1 cup of the gravy. Strain the rest, add the yolk of an egg and the juice of a lemon, and pour over all.