In Vitulinam Elixam (boiled Veal)

My conclusion is that the local church is to be governed by a plurality of individuals who are described in the New Testament as elders, insofar as they hold an office of great dignity and importance (perhaps even with an allusion to age or at least spiritual maturity), or bishops, insofar as they exercise oversight of the body of Christ, or pastors, insofar as they spiritually feed, care for, and exercise guardianship over the flock of God.

Sam Storms

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	T	Honey
2	T	Vinegar
100		Oil
100		Liquamen -or-
100		White wine -plus-
1	t	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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