Blanquette de Veau

• 2 lbs shoulder or breast of veal
• 2 bayleaves
• 12 peppercorns

Cut the veal into one-inch squares, removing the fat. Put in a saucepan, cover with cold water, bring to the boil and let it simmer with two bayleaves and a few peppercorns for ¾ hour. Now add the sliced onions, a piece of lemon peel, a few carrots and some salt. Four tablespoons of good stock can also be added at this stage. Simmer on for another 1¼ hours. Melt the butter in another pan, stir