You see, the home is the greenhouse to protect and nurture our children. And when it is done right, children come to appreciate and trust their parent’s instruction. After time they come to understand that their rules are intended for good. They begin to see the parallel that the same applies for the rules God gives to us as well. They understand these rules come from a loving spiritual Father that desires our lives to be blessed. Consequences result when children disobey their parents. Consequences always result with people disobey God.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	German	Meats, Desserts, German	4	Servings

INGREDIENTS

500	g	Veal (haunch is best) (a generous lb)
1		Onion
1		Bay leaf
1		Lemon
1		Yellow turnip [substitute: carrot]
1/2		Leek
		A bit of celeriac (optional)
2		Cloves
		A bit of flour
100	g	Butter (7 Tbsp)
1	tb	Vinegar
		Salt to taste
		Sugar to taste
		Pepper to taste
1		Egg yolk OR a bit of saffron

INSTRUCTIONS

Cut the meat into large cubes, and put into a pot with along with 1 1/2
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Jesus rights wrongs”