Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
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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