*  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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