Veal with Currant Sauce

TO ROAST OLIVES OF VEAL
The English Hus-wife, Gervase Markham, 1615
You shall take a legg of Veal, and cut the flesh from the bones, and cut it into thinn long slices: then take sweet herbs, and the white part of Scallions, and chop them well together with the yolks of eggs, then role it up within the slices of Veal, and so spit them and roast them: Then boyle Verjuice, Butter, Sugar, Cinnamon, Currants and sweet herbs together, and being seasoned with a little salt, serve the Olives up upon the Sawce with salt cast over them.
The Modern Version:
(The origional recipe calls for broiling the olives on a spit over a fire, but sauteing them is both easier and better tasting.)
1 lb veal round steak, 1/2 inch thick
2 hard boiled egg yolks
1/4 cup minced parsley
3 scallions, white part only, minced
1/2 tsp thyme
1/4 tsp rosemary
1 tsp salt
3 Tbsp butter
For The Sauce:
1 cup white wine vinegar
1 Tbsp butter
1 Tbsp currants (soaked in hot water for 10 minutes)
1 tsp brown sugar
1/4 tsp rosemary
1/4 tsp cinnamon
1 tsp parsley, minced
Remove any bones or fat from the veal and cut into 4 pieces (approximately 3 X 4 inches). With a meat tenderizer or a wine bottle, flatten the pieces as flat as possible. Mix the egg yolks, parsley, scallions, thyme and salt to form a paste. Divide the paste in fourths, and spread one fourth onto each piece of veal. Roll up each piece and tie with butcher's string.
Melt the butter in a heavy skillet. Brown the veal birds lightly on all sides. Lower the heat and continue cooking for about 12 minutes.
To make the sauce, combine all of the sauce ingredients in a small saucepan and bring to a boil; reduce heat, and simmer for ten minutes. Pour the sauce over the veal birds and cook for two more minutes.

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