VEAL WITH ANCHOVY
Ingredients:
- 600 gr. veal walnut
- 3 tablespoons oil
- 1 sprig of sage
- 1 carrot, 1 spring onion
- 2 cloves
- Salt and pepper
- Anchovies, vinegar
The best part for this preparation is the walnut, however, a nice piece of veal will also do. Lightly pound the meat and place it in a saucepan with the oil, sage, rosemary, carrot, onion and cloves. When the meat has taken on color season it with salt and pepper, wet it with a little hot broth or well-warm water to which you have added some meat extract and add two chopped anchovies. Cover and cook over moderate heat for about two hours. When the meat is almost cooked, drain off a good deal of the grease from the casserole and replace it with a little vinegar mixed with water. Let it finish cooking. It is delicious both hot and cold.
- 600 gr. veal walnut
- 3 tablespoons oil
- 1 sprig of sage
- 1 carrot, 1 spring onion
- 2 cloves
- Salt and pepper
- Anchovies, vinegar
The best part for this preparation is the walnut, however, a nice piece of veal will also do. Lightly pound the meat and place it in a saucepan with the oil, sage, rosemary, carrot, onion and cloves. When the meat has taken on color season it with salt and pepper, wet it with a little hot broth or well-warm water to which you have added some meat extract and add two chopped anchovies. Cover and cook over moderate heat for about two hours. When the meat is almost cooked, drain off a good deal of the grease from the casserole and replace it with a little vinegar mixed with water. Let it finish cooking. It is delicious both hot and cold.
