Ingredients
1 lb veal, cut in 4 thin slices
1/2 tsp salt
1/8 tsp sugar
1/2 tsp pepper, white
1 tbsp mustard, dijon style
4 each bacon, slices
4 each eggs, large, hard cooked
2 tbsp vegetable oil
1 each onion, medium, diced
3/4 cup beef bouillon, heated
1 tbsp tomato paste
2 tbsp unbleached flour
1/4 cup red wine
Directions
Dry veal on paper towels. Roll in a mixture of salt, sugar, white
pepper, and mustard. Place a bacon slice on top of each piece of
veal. Place an unsliced egg on top of the bacon. Rollup each slice of
veal (jelly-roll fashion) and tie together with string. Heat oil in
frypan and brown veal rolls well on all sides. Add onion; saute for 3
minutes. Add the hot bouillon; cover and simmer gently 25 minutes.
Remove the veal from the pan. Remove the strings from the veal and
keep veal warm on a serving platter. Add tomato paste to the pan
drippings; stir. Thoroughly mix flour and red wine to remove all
lumps. Add to sauce and cook until mixture thickens. Add warm veal
rolls and heat through. Before serving, place veal rolls on a
platter, pour sauce over the rolls and serve with pureed potatoes.
Servings: 4 servings
Barvarian Veal Recipe brought to you by Recipe Ideas
Categories: German; Meat
The History of Recipes
We are able to track the history of written recipes way back into distant history, certainly as far back as the early Egyptians, and possibly even further than that. Interesting though that maybe, sadly, these old cook books were just basic hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe found, according to experts in ancient history is a series of tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. As we move on, there were a couple of interesting recipe books dating from the 14th Century - a book called `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the spicy food that is served today, but rather descriptions of the types of meals served to the upper classes of that period. During the following few hundred years, the upper-class families of Wesstern Europe competed with each other to serve the best banquets, and as a result cooks and their recipes could command a high salary. Even so, it was during the 1800s that fine cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, trying out, and writing down recipes common in their social group. By the advent of the 20th century, cookery publications were in high demand, due to increased literacy, people having more free time and a general increase in wealth. |
We hope you enjoy this Barvarian Veal recipe.
