| 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 | T | Honey |
| 2 | T | Vinegar |
| 200 | Wine | |
| 100 | Oil | |
| 100 | Defritum | |
| 100 | Liquamen -or- | |
| 1 | t | Salt |
| Pepper, celery seeds | ||
| liebstoeckl cumin | ||
| oregano dried onion to | ||
| taste |
INSTRUCTIONS
From: [email protected] (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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Nutrition (calculated from recipe ingredients)
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Calories: 324
Calories From Fat: 73
Total Fat: 8.1g
Cholesterol: 195mg
Sodium: 1483.7mg
Potassium: 1031.3mg
Carbohydrates: 4.4g
Fiber: <1g
Sugar: 4.3g
Protein: 54.7g