Blanquette de Veau

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3 lbs boned veal shoulder, cut into chunks2 cups chicken broth2 carrots, peeled and diced
1/2 tsp ground cloves2 or 3 dried bay leaves1/2 tsp ground black pepper1 lb mushrooms, quartered2 tbsp butter
1 medium white onion, diced (traditionally pearl onions are used but they can be hard to find)1/2 tsp grated orange peel (traditionally lemon is used, but I had an orange)1/2 cup whipping cream1/2 cup chopped parsley2 tbsp cornstarch
1 tbsp orange juiceSalt
Put the meat, broth, carrots, cloves, bay leaves, and peppercorns in a pan and bring to a boil over high heat, cover, and simmer gently until meat is very tender when pierced, 1 to 1 1/4 hours.
Saute onions and mushrooms in the butter until they start to turn brown. Turn off the heat. Remove the meat and carrots from the broth with a slotted spoon and add to the mushrooms. Throw away the bay leaves.
Add the orange peel and the cream to the broth and boil until it's reduced to 3 cups. Stir in the parsley.
Mix the cornstarch with 2 tbsp water and stir into the boiling broth mixture. Add orange juice, meat and vegetables, stirring to warm it up.
Serve with crusty bread.