Veal Roast

Recipe:

4 lb. Shoulder Veal Roast
2 tsp. Salt
2 tsp. Pepper
? tsp. Thyme
4 medium Carrots (halved crosswise)
2 lbs. Onions
2 lbs. Mushrooms
2 tblsps. Flour
10 oz. pkg. Frozen Peas
2 Egg Yolks
Chopped Fresh Dill

1. In an 8 quart dutch oven cook the veal on medium high heat until brown on all sides. add salt, pepper, thyme and 2 cups of water.
2. Heat to boiling. remove cover, change heat to low and simmer 1 ? hours.
3. Add carrots and onions, cover and simmer for 30 minutes.
4. Add mushrooms, cover and simmer an additional 15 minutes or until vegetables and veal are tender.
5. When done, place on platter with vegetables and keep warm.
6. In a cup stir flour and 2 tblsps. water until blended.
7. Gradually stir into the remaining liquid in the dutch oven until the gravy has thickened.
8. Add the peas and heat thoroughly.
9. In a bowl beat the egg yolks in a small amount of the hot gravy.
10. Stir rapidly to prevent lumping.
11. Cook the pea gravy until thickened, pour over the veal.