ID:703
Recipe Name:Baptismal Pot (German)
Name:
Email:
Date: December 1,2009
Category: Beef
Category: Beef
Nationality: German
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Number of servings: 4
Calories Per Serving: None
Preparation Time: None
Difficulty: Easy
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| Ingredients: |
Left Ingredients:
4 lb veal neck
1 1/2 oz crisco
2 beef marrow bones
1 bn soupgreens
2 bay leaves
1 T peppercorns,white
1 salt,To Taste
2 1/2 oz butter
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Right Ingredients:
2 oz flour
3 1/2 oz raisins
2 oz capers
1 lemon,juice and rind
3 T red wine
1/2 c whipcream
2 1/2 qt water
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| Cooking
Instructions: |
Instructions: Cut the veal meat into big cubes and brown in crisco until
brown all the way around.
Pour in the water, bones, the cleaned soupgreen and on mild heat,
simmer, covered for 1 1/2 hour. Take off the foamonce in a while and
cook uncovered the last 30 minutes.
Take out meat and vegetables and pour broth through a sieve. Heat
butter until foamy, brown the flour in it and fill up with 1 liter broth
and stir good. Add raisins and simmer 15 minutes on low heat.
Add the meatcubes and the capers and heat through Add lemonjuice
and finely ground rind. Mix wine with the whipcream, whip until half
stiff and fold into veal mix right before serving.
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| Serving Suggestion: |
Serve with parsley
potatoes or rice.
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| Additional Comments: |
None
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| Preparation Time: |
None
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| Number of servings: |
4
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| Calories Per Serving: |
None
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| Degree of Difficulty: |
Easy
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| Pictures: |
None
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