Name: In Vitulinam Elixam (Boiled Veal)
Ingredients: 800 g -(up to); 1 kg Veal; Pepper; liebstoeckl, cumin, celery seeds to taste; 2 tb Honey; 2 tb Vinegar; 100 ml Oil; 100 ml Liquamen -or-; 100 ml White wine -plus-; 1 ts Salt; A little bit of cornstarch

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Ancient Roman	Meat	4	Servings

INGREDIENTS

800	g	-(up to)
1	kg	Veal
		Pepper; liebstoeckl, cumin, celery seeds to taste
2	tb	Honey
2	tb	Vinegar
100	ml	Oil
100	ml	Liquamen -or-
100	ml	White wine -plus-
1	ts	Salt
		A little bit of cornstarch

INSTRUCTIONS

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)
Date: Thu, 22 Jul 93 11:12:07 +0200
See "Ancient Roman Ingredients" for info on ingredients. Cook the veal for
about 1 1/2 hour until well done. Mix together honey, vinegar, oil, ligamen
and spices in an extra pan. Boil the sauce only shortly and thicken it with
cornstarch. Then pour sauce over the veal and let boil on low heat for
another 10 minutes. Serve.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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