Name: Baptismal Pot
Ingredients: 4 lb Veal Neck; 1 1/2 oz Crisco; 2 Beef Marrow Bones; 1 bn Soupgreens; 2 Bay Leaves; 1 tb Peppercorns, white; Salt to taste; 2 1/2 oz Butter; 2 oz Flour; 3 1/2 oz Raisins; 2 oz Capers; 1 Lemon,juice and rind; 3 tb Red Wine; 1/2 c Whipcream; 2 1/2 qt Water

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Cyberealm, Meats, Ethnic	4	Servings

INGREDIENTS

4	lb	Veal Neck
1 1/2	oz	Crisco
2		Beef Marrow Bones
1	bn	Soupgreens
2		Bay Leaves
1	tb	Peppercorns, white
		Salt to taste
2 1/2	oz	Butter
2	oz	Flour
3 1/2	oz	Raisins
2	oz	Capers
1		Lemon,juice and rind
3	tb	Red Wine
1/2	c	Whipcream
2 1/2	qt	Water

INSTRUCTIONS

1. Cut the vealmeat into big cubes and brown in crisco until
brown all the way around. 2. Pour in the water, bones, the cleaned
soupgreen and on
mild heat, simmer, covered for 1 1/2 hour. Take off the foam
once in a while and cook uncovered the last 30 minutes. 3. Take out meat
and vegetables and pour broth through a sieve. 4. Heat butter until foamy,
brown the flour in it and fill
up with 1 liter broth and stir good. 5. Add raisins and simmer 15
minutes on low heat. 6. Add the meatcubes and the capers and heat through.
7. Add lemonjuice and finely ground rind. 8. Mix wine with the whipcream,
whip until half stiff and fold
into vealmix right before serving. 9. Serve with parsley potatoes or
rice.
By Mrs.H.Rudolph
Translated by Brigitte Sealing Cyberealm BBS 315-786-1120
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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