| 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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