Home > Worldwide Recipes > Germany > Veal > Baptismal Pot
Baptismal Pot
Ingredients
4 lb veal neck
1 ½ oz crisco
2 beef marrow bones
1 bunch soup greens
2 bay leaves
1 tablespoon peppercorns, white
Salt to taste
2 ½ oz butter
2 oz flour
3 ½ oz raisins
2 oz capers
1 lemon, juice and rind
3 tablespoons red wine
½ cup whipped cream
2 ½ quart water
Details
Serves: 4
Method
Cut the veal meat into big cubes and brown in crisco until brown all the way around. Pour in the water, bones, the cleaned soup greens and on mild heat, simmer, covered for 1 ½ hours. Take off the foam once in a while and cook uncovered the last 30 minutes.
Take out meat and vegetables and pour broth through a sieve. Heat butter until foamy, brown the flour in it and fill up with 1 litre broth and stir well. Add raisins and simmer 15 minutes on low heat.
Add the meatcubes and the capers and heat through. Add lemon juice and finely ground rind. Mix wine with the whipped cream, whip until half stiff and fold into veal mix right before serving. Serve with parsley potatoes or rice.
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