| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Cow veal |
| 1 |
|
Onion |
| 3 |
|
Carrots |
| 4 |
|
Cloves garlic |
| 2 |
|
Fresh tomatoes |
| 2 |
|
Spoon olive oil |
|
|
Parsley |
|
|
Thyme |
|
|
Clove |
| 1 |
|
Piece of chocolate |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
the veal is cleaned. boiling in water during ten mins. dry it, cool it and
take the skin off. put oil in a saucepan, whe is hot add the veal and dress
it for a while, adding the ingredients and leave boil for about 3 hours,
slow fire...covering the saucepan and from time to time moving the veal..
when veal is tender, cut in slices and serve it with the sauce (that has
been passed for a sifter...) Serve the result with frite potatoes...
Drink wine from the region...
Posted to FOODWINE Digest 21 November 96
Date: Thu, 21 Nov 1996 21:07:39 +0000
From: ksd <supplies@EXT.STEP.ES>
A Message from our Provider:
“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”