Marinated Veal (Cielecina Marynowana) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 2 pounds veal rump, boned | 2 cups milk | MARINADE: 1-1/2 cups water |
| 1/2 cup cider vinegar | 2 whole cloves | 6 peppercorns |
| 1 bay leaf | ||
| 1 | Soak veal in milk overnight. Remove meat, wipe with a damp cloth (give the milk to your pet-he'll love you for it), and cover with the marinade. |
| 2 | MARINADE: Combine these five ingredients. Boil for 5 minutes. Pour over the veal to cover entirely. Refrigerate for 3 days to allow flavors to blend. Then add 2 sliced carrots, 2 sliced onions, and 1 sliced leek to the marinade, roll up the veal, tie with a string, and simmer for 1-1/2 hours over medium heat, stirring occasionally. Remove the meat from the marinade, chill thoroughly, and serve cut into very thin slices. |