Veal in Sauce
Vitellina Fricta
from Marcus Gavius Apicius. De Re Coquinaria
800-900g (1¾-2lb) Veal
275g (10oz) Raisins or Sultanas
200ml (7 floz) Wine
120ml (4 floz) Defritum
75ml (3 floz) Olive Oil
45ml (3 tbsp) Liquamen (Fish Sauce)
2 tbsp Vinegar
1 tbsp Honey
Lovage or Parsley, finely chopped
Pepper
Celery Seeds
Ground Cumin
Oregano (fresh or dried)
Dried Onions
Preheat oven to 180°C: 350°F: Gas 4
Gently fry the veal in some of the olive oil until lightly coloured.
Place the veal in a shallow oven-proof dish.
Mix together raisins or sultanas, wine, defritum, vinegar, cummin, celery seeds, honey, the remaining oil and the cooking juices in a saucepan.
Bring to the boil.
Check seasoning adding liquamen and pepper to taste.
Pour the sauce over the veal.
Cook for 10 minutes.
Serve.
Note:The lovage or parsley can either be added to the sauce or added as a garnish when cooked.
Submitted by: John David
Email: The Foody UK and Ireland
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