1 lb. veal
3 qts. water
3 med. carrots, sliced
1 can peas, drained
1 tsp. salt
1 tbsp. butter
1 tbsp. flour
1 sm. onion, minced
1/2 c. water

Cut veal in 1 inch cubes, place in water. Add salt. Cook for one hour. Add sliced carrots - cook until carrots are well done. Add peas, cook slowly for 15 minutes. Melt butter, blend in flour. Brown slightly. Add onion and water. Bring to boil. Add sauce to soup and bring to a boil. Remove from flame and serve.