Veal in Sorrel Sauce
4 Hot Veal Vegetables Herbs Main Course
675g/1-1/2lb Pie Veal
large Onion, chopped
Large Carrot, sliced
and Black pepper
the Sorrel Sauce
Fresh Sorrel, chopped
fl.oz. Veal or Chicken Stock
of 1 Lemon
Cut the veal into neat pieces about 2.5cm/l inch square. Heat the butter and oil
together in a saucepan, and cook the meat with the vegetables until lightly
coloured, stirring frequently. Add the hot water, salt and pepper and the herbs,
cover the pan and simmer for 1 1/2 hours, until the veal is tender.
While the veal is cooking, prepare the sorrel sauce. Simmer the sorrel in the
stock for 5 minutes; cool slightly, then puree in a blender or pass through a
Melt the butter in a small saucepan, stir in the flour and cook for 1 minute,
stirring. Add the sorrel puree and stir until blended. Put to one side until the
veal is cooked.
Remove the herbs and add the sorrel puree gradually, stirring constantly until
it is blended with the veal. Add the cream and the lemon juice and more salt and
pepper, if necessary.
Beef/Veal Recipes | General
Beef Prep & Cooking Times |
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.
If you've arrived at this page via a search engine, do take a few minutes to
look around the site. We're convinced you'll find lots more excellent recipes
and in depth culinary information covering a wide range of food related topics.