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Recipe for Boiled Veal
(in vitulinam elixam)

By Apicius VIII, V, 3

A main course to impress

Original recipe: Teres piper, ligusticum, careum, apii femen; suffundes mel, acetum, liquamen, oleum: calefacies,. amylo obligas, & carnem perfundes.

Translation: Crush pepper, lovage, caraway, celery seed, moisten with honey, vinegar, broth and oil; heat, bind with roux and cover the meat.

Ingredients

  • 800g-1kg veal
  • pepper
  • LiebstoecklLovage
  • cumin
  • celery seeds to taste
  • 2 tblsp honey
  • 2 tblsp vinegar
  • 100ml oil
  • 100ml Liquamen (or white wine and salt)
  • a little bit of cornstarch

Preparation

  • Cook the veal for about 1½ hours until well done.
  • Mix together honey, vinegar, oil, liqamen and spices in an extra pan.
  • Boil the sauce for a short time and thicken it with cornstarch.
  • Then pour sauce over the veal
  • Let it boil on low heat for a few minutes.
  • Serve
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