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

Many are frightened because meditation has become something of a buzzword in New Age circles. But the differences between biblically based meditation and what we find in Eastern religions and the New Age movement are profound. Here are a few of them: 1. Unlike Eastern meditation, which advocates emptying the mind, Christian meditation call for is to fill our mind with God and His truth. 2. Unlike Eastern meditation, which advocates mental passivity, Christian meditation call on us to actively exert our mental energy. 3. Unlike Eastern meditation, which advocates detachment from the world, Christian meditation call for attachment to God. 4. Unlike Eastern meditation, which advocates visualization in order to create one’s own reality, Christian meditation call for visualization of the reality already created by God. 5. Unlike Eastern meditation, which advocates metaphysical union with “god,” Christian meditation calls for spiritual communion with God. 6. Unlike Eastern meditation, which advocates an inner journey to find the center of one’s being, Christian meditation calls for an outward focus on the objective revelation of God in Scripture and creation. 7. Unlike Eastern meditation, which advocates mystical transport as the goal of one’s efforts, Christian meditation calls for moral transformation as the goal of one’s efforts.

Sam Storms

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

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