Eingemachtes kalbsfleisch (veal in gravy)

1. Cut the meat into large cubes, and put into a pot with along with 1 ½ quarts water, the onion, bay leaf, as well as the other vegetables.
2. Simmeri, covered, until done.
3. Remove the meat.
4. Straini the broth and set aside.
5. In a saucepan, melt the butter, add the flour and make a [light] roux.
6. Add a bit of the broth [and stir until smooth].
7. In order to thicken the gravy, briefly bring it to a boil, and then stir in the egg yolk or saffron.
8. Adjust seasonings with salt, pepper, a bit of vinegar, sugar, and lemon juice.
9. Let the meat steep in the gravy a few minutes.
10. Serve with "kartoffellaible" or pasta.