Baptismal Pot Recipe

• 4 lb Veal Neck
• 1 1/2 ounce Crisco
• 2 x Beef Marrow Bones
• 1 bn Soupgreens
• 2 x Bay Leaves
• 1 Tbsp. Peppercorns, white Salt to taste
• 2 1/2 ounce Butter
• 2 ounce Flour
• 3 1/2 ounce Raisins
• 2 ounce Capers
• 1 x Lemon,juice and rind
• 3 Tbsp. Red Wine
• 1/2 c. Whipcream
• 2 1/2 quart Water

1. 1.
2. Cut the vealmeat into big cubes and brown in crisco till brown all the way around.
3. 2.
4. Pour in the water, bones, the cleaned soupgreen and onmild heat, simmer, covered for 1 1/2 hour.
5. Take off the foam once in a while and cook uncovered the last 30 min.
6. 3.
7. Take out meat and vegetables and pour broth through a sieve.
8. 4.
9. Heat butter till foamy, brown the flour in it and fillup with 1 liter broth and stir good.
10. 5.
11. Add in raisins and simmer 15 min on low heat.
12. 6.
13. Add in the meatcubes and the capers and heat through.
14. 7.
15. Add in lemonjuice and finely grnd rind.
16. 8.
17. Mix wine with the whipcream, whip till half stiff and foldinto vealmix right before serving.
18. 9.
19. Serve with parsley potatoes or possibly rice.

crisco, bay leaves, salt, butter, flour, raisins, capers, lemon, red wine, whipcream, water

Taken from cookeatshare.com/recipes/baptismal-pot-78013 (may not work)