Recipe - In Vitulinam Elixam (Boiled Veal)

800 g (up to)
1 kg Veal
Pepper; liebstoeckl, cumin,
celery seeds to taste
2 tablespoon Honey
2 tablespoon Vinegar
100 ml Oil
100 ml Liquamen or
100 ml White wine plus
1 teaspoon Salt
A little bit of cornstarch

From: hz225wu@unidui.uniduisburg.de (Micaela Pantke) (COLLECTION)

Date: Thu, 22 Jul 93 11:12:07 +0200

See "Ancient Roman Ingredients" for info on ingredients. Cook the veal for
about 1 One half hour until well done. Mix together honey, vinegar, oil, ligamen
and spices in an extra pan. Boil the sauce only shortly and thicken it with
cornstarch. Then pour sauce over the veal and let boil on low heat for
another 10 minutes. Serve.

REC.FOOD.RECIPES ARCHIVES

/MISC

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.