Baptismal pot (german)

4 servings

Ingredients

QuantityIngredient
4poundsVeal Neck
ounceCrisco
2Beef Marrow Bones
1bunchSoupgreens
2Bay Leaves
1tablespoonPeppercorns, white
Salt to taste
ounceButter
2ouncesFlour
ounceRaisins
2ouncesCapers
1Lemon,juice and rind
3tablespoonsRed Wine
½cupWhipcream
quartWater

Directions

1. Cut the vealmeat into big cubes and brown in crisco until brown all the way around.

2. Pour in the water, bones, the cleaned soupgreen and on mild heat, simmer, covered for 1½ hour. Take off the foam once in a while and cook uncovered the last 30 minutes.

3. Take out meat and vegetables and pour broth through a sieve.

4. Heat butter until foamy, brown the flour in it and fill up with 1 liter broth and stir good.

5. Add raisins and simmer 15 minutes on low heat.

6. Add the meatcubes and the capers and heat through.

7. Add lemonjuice and finely ground rind.

8. Mix wine with the whipcream, whip until half stiff and fold into vealmix right before serving.

9. Serve with parsley potatoes or rice.

By Mrs.H.Rudolph

Translated by Brigitte Sealing Cyberealm BBS 315-786-1120