boiled Veal ( in vitulin elixam )



Preparation Time: 20 min
 
Notes: recipe kindly given by chef Daniel Ayton
 
Ingredients:

 Ingredients: 

800g - 1kg       Diced Veal
PepperLiebstoeckl      (use Lovage.  It's an umbelliferous plant with yellowish flowers. Its dried roots are used as spice.) to taste
Cumin to taste
Celery  seeds to taste
20 ml   Honey
20 ml    Coxon’s roman vinegar
100ml  Oil
100ml Liquamen (garum),or 100ml white wine + 1 tsp salt, or fish sauce)a little bit of cornflour  Instructions: Cook the veal for about 1 1/2 hour until well done.Mix together honey, vinegar, oil, ligamen and spices in an extra pan.Boil the sauce only shortly and thicken it with cornflour.Then pour sauce over the veal and let boil on low heat for another 10 minutes.Serve.
  

 
Method:

Instructions: 
Cook the veal for about 1 1/2 hour until well done.
Mix together honey, vinegar, oil, ligamen and spices in an extra pan.
Boil the sauce only shortly and thicken it with cornflour.
Then pour sauce over the veal and let boil on low heat for another 10 minutes.Serve. 
 
 
Serves: 4
 
     
 
 
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