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