Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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