Baptismal Pot

Title:
Baptismal Pot

Yield:
4 Servings

Categories:
Meats,
Ethnic




Ingredients:





     4 lb Veal Neck


 1 1/2 oz Crisco


     2    Beef Marrow Bones


     1 bn Soupgreens


     2    Bay Leaves


     1 tb Peppercorns, white


          Salt to taste


 2 1/2 oz Butter


     2 oz Flour


 3 1/2 oz Raisins


     2 oz Capers


     1    Lemon,juice and rind


     3 tb Red Wine


   1/2 c  Whipcream


 2 1/2 qt Water






 1. Cut the vealmeat into big cubes and brown in crisco until


    brown all the way around. 2. Pour in the water, bones, the cleaned


 soupgreen and on


    mild heat, simmer, covered for 1 1/2 hour. Take off the foam


    once in a while and cook uncovered the last 30 minutes. 3. Take out meat


 and vegetables and pour broth through a sieve. 4. Heat butter until foamy,


 brown the flour in it and fill


    up with 1 liter broth and stir good. 5. Add raisins and simmer 15


 minutes on low heat. 6. Add the meatcubes and the capers and heat through.


 7. Add lemonjuice and finely ground rind. 8. Mix wine with the whipcream,


 whip until half stiff and fold


    into vealmix right before serving. 9. Serve with parsley potatoes or


 rice.


    By Mrs.H.Rudolph


    Translated by Brigitte Sealing Cyberealm BBS 315-786-1120


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip