Name: Vitellina Fricta (Fried Veal)
Ingredients: 800 g -(up to); 1 kg Veal; 300 g Dried raisins (sultanas); 1 tb Honey; 2 tb Vinegar; 200 ml Wine; 100 ml Oil; 100 ml Defritum; 100 ml Liquamen -or-; 1 ts Salt; Pepper; celery seeds, liebstoeckl; cumin, oregano, dried onion to taste

There is a different kind of unity enjoyed by the joining of diverse counterparts than is enjoyed by joining two things just alike. When we all sing the same melody line it is called unison, which means “one sound.” But when we unite diverse lines of soprano and alto and tenor and bass, we call it harmony; and everyone who has an ear to hear knows that something deeper in us is touched by great harmony than by mere unison.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Ancient Roman	Meat	4	Servings

INGREDIENTS

800	g	-(up to)
1	kg	Veal
300	g	Dried raisins (sultanas)
1	tb	Honey
2	tb	Vinegar
200	ml	Wine
100	ml	Oil
100	ml	Defritum
100	ml	Liquamen -or-
1	ts	Salt
		Pepper; celery seeds, liebstoeckl; cumin, oregano, dried onion to taste

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. Fry veal in olive
oil until well done. Mix raisins, wine, vinegar, honey, oil, Liquamen and
spices together in an extra pan, shortly boil the sauce. Pour over the
veal, then leave the meat for 10 minutes in the sauce and cook on low heat.
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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