Canned veal

Ingredients for 4 servings:

• 1 bunch of soup vegetables
• 2 onions
• 2 carnations
• 2 bay leaves
• 3 peppercorns
• salt and pepper
• 2 tbsp white wine vinegar
• 1 kg veal, e.g. breast or shoulder
• 2 tbsp butter
• 1 tbsp flour
• 125 ml white wine
• 125 ml cream
• 1 egg yolk
• nutmeg
• lemon juice
• 2 liters of water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Swabian cuisine

Trim, wash, and dice the soup vegetables. Peel the onions and stud them with cloves. Bring to a boil with bay leaves, peppercorns, 1 teaspoon of salt, wine vinegar, and 2 liters of water. Dice the veal. Add it to the boiling stock and let it simmer for about 40 minutes. Strain the stock, reserving the liquid. Melt the butter and sauté the flour. Stir in the white wine and 250 ml of the veal stock to make a sauce. Add the cream. Simmer the sauce for about 10 minutes. Season with salt, pepper, nutmeg, and lemon juice. Add the diced meat and heat through. Remove the pan from the heat and thicken the sauce with the egg yolk. Serve with pasta.