In vitulinam elixam (boiled veal)

4 Servings

Ingredients

Quantity Ingredient
800 grams -(up to)
1 kilograms Veal
Pepper; liebstoeckl, cumin, celery seeds to taste
2 tablespoons Honey
2 tablespoons Vinegar
100 millilitres Oil
100 millilitres Liquamen -or-
100 millilitres White wine -plus-
1 teaspoon Salt
A little bit of cornstarch

Directions

From: hz225wu@... (Micaela Pantke) (COLLECTION) Date: Thu, 22 Jul 93 11:12:07 +0200 See "Ancient Roman Ingredients" for info on ingredients. Cook the veal for about 1½ hour until well done. Mix together honey, vinegar, oil, ligamen and spices in an extra pan. Boil the sauce only shortly and thicken it with cornstarch. Then pour sauce over the veal and let boil on low heat for another 10 minutes. Serve.

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