INGREDIENTS

INSTRUCTIONS

This series was inspired by a current plenitude of cheap veal down
under. The column advised buying the small carcasses that were  selling
for $2.50 to $3.00 (Oz dollars...) as a way to save money.  Raw
Materials would like to be able to tell you the prove- nance of  this
recipe but, since we have been cooking it for more years than we  care
to remember and. in any case. modified it way back when, to get  rid of
the fat, its origins are lost in the mists of time. Given the
ingredients, it probably originated in Italy or France. Don't worry
about the amount of garlic. The long slow cooking tames it completely.
Into a saucepan or pot large enough to take the veal should- er (if
necessary, cut into the joint between the shoulder blade and foreleg
so that it bends more), put 2 or 3 stems of fresh sage or about 2
teaspoons of dried, about 10 peeled cloves of garlic, halved if they
are large, and about 2 cups of dry white wine. Put in the shoulder of
veal, cover the pot and simmer very slowly for 2-2.5 hours. If you
wish, you can add thick slices of potato about three quarters of an
hour before the end of cooking.  Remove the veal, potatoes and garlic
cloves to a hot serving dish and  carve the veal into thick slices.
Remove and discard the sage from  the cooking liquid, taste it and
correct the seasoning, then boil the  liquid fiercely for a couple of
minutes to reduce it. Pour over the  veal and potatoes and serve. This
liquid will set to a clear,  flavourful aspic, so if you have any veal
left over (unlikely),  refrigerate the liquid till it is just beginning
to gel, then spoon  several layers of it over the veal. This leaves you
with a delicious  cold dish for the next day.  Serves 3 or 4.  From the
Sydney Morning Herald, 10/27/92.  Courtesy Mark Herron.  Posted by
Stephen Ceideberg; November 17 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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