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Add a photoServings: 4
Ingredients
- 4 lb Veal Neck
- 1 1/2 ounce Crisco
- 2 x Beef Marrow Bones
- 1 bn Soupgreens
- 2 x Bay Leaves
- 1 Tbsp. Peppercorns, white Salt to taste
- 2 1/2 ounce Butter
- 2 ounce Flour
- 3 1/2 ounce Raisins
- 2 ounce Capers
- 1 x Lemon,juice and rind
- 3 Tbsp. Red Wine
- 1/2 c. Whipcream
- 2 1/2 quart Water
Directions
- 1. Cut the vealmeat into big cubes and brown in crisco till brown all the way around.
- 2. Pour in the water, bones, the cleaned soupgreen and onmild heat, simmer, covered for 1 1/2 hour. Take off the foam once in a while and cook uncovered the last 30 min.
- 3. Take out meat and vegetables and pour broth through a sieve.
- 4. Heat butter till foamy, brown the flour in it and fillup with 1 liter broth and stir good.
- 5. Add in raisins and simmer 15 min on low heat.
- 6. Add in the meatcubes and the capers and heat through.
- 7. Add in lemonjuice and finely grnd rind.
- 8. Mix wine with the whipcream, whip till half stiff and foldinto vealmix right before serving.
- 9. Serve with parsley potatoes or possibly rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 693g | |
| Recipe makes 4 servings | |
| Calories 366 | |
| Calories from Fat 224 | 61% |
| Total Fat 25.46g | 32% |
| Saturated Fat 11.66g | 47% |
| Trans Fat 3.55g | |
| Cholesterol 38mg | 13% |
| Sodium 550mg | 23% |
| Potassium 256mg | 7% |
| Total Carbs 33.2g | 9% |
| Dietary Fiber 2.4g | 8% |
| Sugars 15.06g | 10% |
| Protein 2.98g | 5% |
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