Baptismal Pot
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Baptismal Pot
  Veal  
Last updated 6/12/2012 1:06:55 AM. Recipe ID 32652. Report a problem with this recipe.
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      Title: Baptismal pot
 Categories: Cyberealm, Meats, Ethnic
      Yield: 4 Servings
 
      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.




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Recipe ID 32652 (Apr 03, 2005)

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