Eingemachtes Kalbsfleisch(Veal In Gravy)

* Exported from MasterCook *

EINGEMACHTES KALBSFLEISCH (VEAL IN GRAVY)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
500 g Veal (haunch is best) (a
-generous lb)
1 Onion
1 Bay leaf
1 Lemon
1 Yellow turnip [substitute:
-carrot]
1/2 Leek
A bit of celeriac (optional)
2 Cloves
A bit of flour
100 g Butter (7 Tbsp)
1 tb Vinegar
Salt to taste
Sugar to taste
Pepper to taste
1 Egg yolk OR a bit of saffron

Cut the meat into large cubes, and put into a pot with
along with 1 1/2 quarts water, the onion, bay leaf, as
well as the other vegetables. Simmer, covered, until
done. Remove the meat. Strain the broth and set
aside. In a saucepan, melt the butter, add the flour
and make a [light] roux. Add a bit of the broth [and
stir until smooth]. In order to thicken the gravy,
briefly bring it to a boil, and then stir in the egg
yolk or saffron. Adjust seasonings with salt, pepper,
a bit of vinegar, sugar, and lemon juice. Let the
meat steep in the gravy a few minutes.

Serve with 'Kartoffellaible' or pasta.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and
Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976. (Translation/Conversion: Karin Brewer) Posted
by: Karin Brewer, Cooking Echo, 9/92



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