Fried Veal Recipe

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Fried Veal Recipe
The content of this article provides interesting facts and information about Roman food recipes including thisFried Veal Recipe.

Fried Veal - Vitellina fricta
List of Ingredients:

800g 1kg veal
300g dried raisins (sultanas)
1 tblsp honey
2 tblsp vinegar
200ml wine
100ml oil
100ml Defritum (thick fig syrup)
100ml Liquamen (a salty fish sauce which can be replaced by salt) (or 1tsp salt)
pepper, celery seeds, Liebstoeckl (celery), cumin, oregano, dried onion to taste

Cooking Method & Instructions:

Fry veal in olive oil until well done. Mix raisins, wine, vinegar, honey, oil, Liquamen (a salty fish sauce which can be replaced by salt) and spices together in an extra pan, shortly boil the sauce. Pour over the veal, then leave the meat for 10 minutes in the sauce and cook on low heat. Serve.

Fried Veal Recipe
The above Ancient Roman recipe for Fried Veal is written in totally different way to today's recipe books! Food and ingredient measurements were extremely basic - quantities were not often specified in Roman food recipes. Temperature control was difficult and therefore not specified! Cooking times were vague - and left to the cook to decide!

Fried Veal Recipe
The content of this Fried Veal Recipe is taken from a collection of Ancient Roman Food Recipes. The cookery book, containing these old Roman recipes, is called Apicius, the overall title being 'De re coquinaria' which means "On the Subject of Cooking".

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