| 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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