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Eingemachtes kalbsfleisch (veal in gravy)

Yield: 4 servings

Ingredients:

• 500 g Veal (haunch is best) (a 2 Cloves -generous lb) A bit of flour
• 1 Onion 100 g Butter (7 Tbsp)
• 1 Bay leaf 1 tb Vinegar
• 1 Lemon Salt to taste
• 1 Yellow turnip [substitute: Sugar to taste -carrot] Pepper to taste
• 1/2 Leek 1 Egg yolk OR a bit of saffron

Instructions:

A bit of celeriac (optional) 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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