Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Veal Neck
1 1/2 oz Crisco
2 Beef Marrow Bones
1 bn Soupgreens
2 Bay Leaves
1 tb Peppercorns, white
Salt to taste
2 1/2 oz Butter
2 oz Flour
3 1/2 oz Raisins
2 oz Capers
1 Lemon,juice and rind
3 tb Red Wine
1/2 c Whipcream
2 1/2 qt Water

1. Cut the vealmeat into big cubes and brown in crisco until
brown all the way around. 2. Pour in the water, bones, the cleaned
soupgreen and on
mild heat, simmer, covered for 1 1/2 hour. Take off the foam
once in a while and cook uncovered the last 30 minutes. 3. Take
out meat and vegetables and pour broth through a sieve. 4. Heat
butter until foamy, brown the flour in it and fill
up with 1 liter broth and stir good. 5. Add raisins and simmer 15
minutes on low heat. 6. Add the meatcubes and the capers and heat
through. 7. Add lemonjuice and finely ground rind. 8. Mix wine with
the whipcream, whip until half stiff and fold
into vealmix right before serving. 9. Serve with parsley potatoes
or rice.
By Mrs.H.Rudolph
Translated by Brigitte Sealing Cyberealm BBS 315-786-1120

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