Ingredients

• 1/2 lb veal, for braising
• 1/2 cup ground veal (purchase from butcher or mince some of the veal purchased for braising & make into little meatballs)
• 2 cups water
• 1 teaspoon salt
• 1 onion
• 1/2 cup fresh parsley
• 1/2 teaspoon thyme (preferably fresh branch or two)
• 1 bay leaf
• 1 pinch mace
• 6 peppercorns
• 2 cups broth, from braising the veal
• 3 tablespoons butter
• 4 tablespoons flour
• 1 tablespoon lemon juice
• 1 large carrot