Eingemachtes kalbsfleisch (veal in gravy)

Yield: 4 servings

Measure Ingredient
500 grams Veal (haunch is best) (a generous lb)
1 \N Onion
1 \N Bay leaf
1 \N Lemon
1 \N Yellow turnip [substitute: carrot]
½ \N Leek
\N \N A bit of celeriac (optional)
2 \N Cloves
\N \N A bit of flour
100 grams Butter (7 Tbsp)
1 tablespoon Vinegar
\N \N Salt to taste
\N \N Sugar to taste
\N \N Pepper to taste
1 \N Egg yolk OR a bit of saffron

Cut the meat into large cubes, and put into a pot with along with 1½ quarts water, the onion, bay leaf, as well as the other vegetables. Simmer, covered, until done. Remove the meat. Strain the broth and set aside. In a saucepan, melt the butter, add the flour and make a [light] roux. Add a bit of the broth [and stir until smooth]. In order to thicken the gravy, briefly bring it to a boil, and then stir in the egg yolk or saffron. Adjust seasonings with salt, pepper, a bit of vinegar, sugar, and lemon juice. Let the meat steep in the gravy a few minutes.

Serve with 'Kartoffellaible' or pasta.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92

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