Name: Eingemachtes Kalbsfleisch (Veal in Gravy)
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

Do we have sufficient grace? Or do we not? Is the Word of God so insufficient which is perfect, totally transforming the whole person according to Psalm 19? Is the wisdom from above which confounds all the wisdom of man and calls it foolishness so insufficient? Is the Lord Jesus Christ in whom we are complete, in whom we have all things that pertain to life and godliness and have been made partakers of the divine nature and possessors of all His fullness so insufficient? Is the Holy Spirit who has filled us with all strength in the inner man and all the fullness of God so that we can do exceeding abundantly above all we can ask or think according to His resurrection power so insufficient? Is the package of spiritual resources we have received in salvation which enables us to do all things through the power of our Christ unable to sufficiently give us victory in life? When Paul said in 2 Corinthians 3:5 'our sufficiency is from God,' was he ignorant?

John MacArthur

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”