Eingemachtes Kalbsfleisch (veal In Gravy) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
500 gram: 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 gram: Butter, 7 Tbsp
1 tbsp: Vinegar,
Salt to taste,
Sugar to taste,
Pepper to taste,
1: Egg yolk OR a bit of saffron,
Directions:
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: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp
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: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp