In vitulinam elixam (boiled veal)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 800 | grams | -(up to) |
| 1 | kilograms | Veal |
| Pepper; liebstoeckl, cumin, celery seeds to taste | ||
| 2 | tablespoons | Honey |
| 2 | tablespoons | Vinegar |
| 100 | millilitres | Oil |
| 100 | millilitres | Liquamen -or- |
| 100 | millilitres | White wine -plus- |
| 1 | teaspoon | Salt |
| A little bit of cornstarch | ||
Directions
From: hz225wu@... (Micaela Pantke) (COLLECTION) Date: Thu, 22 Jul 93 11:12:07 +0200 See "Ancient Roman Ingredients" for info on ingredients. Cook the veal for about 1½ hour until well done. Mix together honey, vinegar, oil, ligamen and spices in an extra pan. Boil the sauce only shortly and thicken it with cornstarch. Then pour sauce over the veal and let boil on low heat for another 10 minutes. Serve.
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