Baptismal Pot RecipeOrigin: German Period: Traditional |
Ingredients:
2kg veal neck 
Baptismal Pot Preparation:Method:Cut the veal meat into big cubes and brown in the oil until nicely coloured on all sides. Add the water, bones, the cleaned soup greens and simmer, covered, on a mild heat, for 1½ hour. Skim off any foam every now and then and allow to cook, uncovered, the last 30 minutes. Take out the meat and vegetables at this stage and pour the broth through a sieve. Heat the butter until foamy, brown the flour in this then add 1 liter of broth. Stir well then add the raisins and allow to simmer for 15 minutes on low heat. Add the meat cubes and the capers and heat through before adding the lemon juice and finely grated zest. Mix the wine with the whipping cream and whip until half stiff then fold into the veal mix right before serving. Serve with parsley potatoes or rice. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Baptismal Pot to your online bookmark site: 
|
|
More European recipes... More recipes for Stews... More recipes for Meat... More recipes for Beef... More veal recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with beef and greens as primary ingredients: Rinderrouladen Pork Goulash with Sauerkraut Nõgesesupp Bean Leaf Starters Pašticada Poached Eggs and Asparagus Mallow Leaf Powder Serrated Wrack Tea Deadnettle Greens Marinated Steak Pot Crockpot Corned Beef and Cabbage Corned-beef Hash Buttered Brooklime Greens Peanut Flour Noodles Spinach, Apple and Goat's Cheese Pie Meat Pasties Potes Cig Eidion II Bulgar-stuffed Red Peppers Ndizi na Nyama Calabrese Mushroom Chili Nettle Tagliatelle Fish and Dried Mallow Leaf Stew Basterma Reedmace Pollen Bread Crockpot Pizza Teviotdale Pie Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
