Vitellina fricta (fried veal)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 800 | grams | -(up to) |
| 1 | kilograms | Veal |
| 300 | grams | Dried raisins (sultanas) |
| 1 | tablespoon | Honey |
| 2 | tablespoons | Vinegar |
| 200 | millilitres | Wine |
| 100 | millilitres | Oil |
| 100 | millilitres | Defritum |
| 100 | millilitres | Liquamen -or- |
| 1 | teaspoon | Salt |
| Pepper; celery seeds, liebstoeckl; cumin, oregano, dried onion to taste | ||
Directions
From: hz225wu@... (Micaela Pantke) (COLLECTION) Date: Thu, 22 Jul 93 11:12:07 +0200 See "Ancient Roman Ingredients" for info on ingredients. Fry veal in olive oil until well done. Mix raisins, wine, vinegar, honey, oil, Liquamen and spices together in an extra pan, shortly boil the sauce. Pour over the veal, then leave the meat for 10 minutes in the sauce and cook on low heat.
Serve.
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