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Title: Eingemachtes Kalbsfleisch (Veal In Gravy)
Yield: 4 Servings

Ingredients

    500 g  veal (haunch is best) (a
           -generous l; b)
      1    onion
      1    bay leaf
      1    lemon
      1    yellow turnip [substitute:
           -carrot]
    1/2    leek
      1    a bit of celeriac (optional)
      2    cloves
      1    a bit of flour
    100 g  butter (7 tbsp)
      1 tb vinegar
      1    salt to taste
      1    sugar to taste
      1    pepper to taste
      1    egg yolk or a bit of saffron

Instructions

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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