Yield: 4 servings
|500 grams||Veal (haunch is best) (a generous lb)|
|1||Yellow turnip [substitute: carrot]|
|A bit of celeriac (optional)|
|A bit of flour|
|100 grams||Butter (7 Tbsp)|
|Salt to taste|
|Sugar to taste|
|Pepper to taste|
|1||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.
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