Baptismal pot (german)

Yield: 4 servings

Measure Ingredient
4 pounds Veal Neck
1½ ounce Crisco
2 Beef Marrow Bones
1 bunch Soupgreens
2 Bay Leaves
1 tablespoon Peppercorns, white
Salt to taste
2½ ounce Butter
2 ounces Flour
3½ ounce Raisins
2 ounces Capers
1 Lemon,juice and rind
3 tablespoons Red Wine
½ cup Whipcream
2½ quart Water

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

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