| 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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