Eingemachtes kalbsfleisch (veal in gravy)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Veal (haunch is best) (a generous lb) |
| 1 | Onion | |
| 1 | Bay leaf | |
| 1 | Lemon | |
| 1 | Yellow turnip [substitute: carrot] | |
| ½ | Leek | |
| A bit of celeriac (optional) | ||
| 2 | Cloves | |
| A bit of flour | ||
| 100 | grams | Butter (7 Tbsp) |
| 1 | tablespoon | Vinegar |
| Salt to taste | ||
| Sugar to taste | ||
| Pepper to taste | ||
| 1 | Egg yolk OR a bit of saffron | |
Directions
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