A Victorian recipe from a London house.
The veal, which must not have much skin, fat or gristle, should be cut in 1 or 2 large flat slices about ½ inch (1 cm.) thick. Place it in a large saucepan with sufficient cold water to cover it. Add the carrot, celery, onions and the herbs and cloves. Season to taste and cook gently for 1½ hours. 10 minutes before it is cooked, add mushrooms. Strain the meat and remove any skin or gristle. Keep hot with the mushrooms and other vegetables.
Make the sauce as follows. Melt the butter, add the flour, and cook for 3 or 4 minutes over a very low heat. Gradually add 1½ pints of the hot veal stock and allow to simmer for 5 minutes stirring from time to time. Beat the 2 egg yolks and the cream together in a bowl, then stir in ½ pint (3 dl.) of the white sauce. Pour the mixture back into the pan, stir in remainder of sauce and reheat, but do not allow to boil. Pour the sauce over the meat and serve very hot.