Yield: 4 Servings
Measure | Ingredient |
---|---|
800 grams | -(up to) |
1 kilograms | Veal |
\N \N | 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 |
\N \N | A little bit of cornstarch |
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.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .