Cut meat into 5-6 portions. Put into a saucepan with 1/2 cup of butter, onion, carrots, salt and pepper; add 4 cups boiling water, cover and cook for 1 1/2 hours.
Peel the strings from stalks, using a vegetable peeler. Cut each stalk lengthwise, then crosswise into 2-inch pieces. Parboil for 3 minutes, drain and cook with the meat. Cover and cook for 30 minutes. Just before serving, prepare egg and lemon sauce.Sprinkle with parsley and serve hot.