June Challenge – Heloise knows what cookbook this is from.<\/p>\n
Brasaola of Veal<\/p>\n
1.25 C Balsamic Vinegar
\n1 Tbsp Sugar
\n1\/2 tsp Cinnamon
\n1\/8 tsp Clove
\n1\/8 tsp Nutmeg<\/p>\n
3 Veal Cutlets – cut to size, about 3 pieces each
\nBalsamic vinegar – a few splashes
\nWhite Wine infused with crushed garlic – a few splashes
\nSalt & Pepper to taste
\n1 tsp Ground Coriander<\/p>\n
Flour
\n4 Tbsp lard
\nSeason the veal with wine, vinegar, coriander, salt and pepper.
\nPress the cutlets between heavy plates for approx. 1 hour.<\/p>\n
Mix the vinegar with the seasonings – sugar through nutmeg.
\nSimmer on stove until reduced by half.
\nDredge cutlets in flour.
\n(I used bacon grease for lard – by cooking down pancetta)
\nFry the cutlets quickly on each side until done.
\nServe with sauce.<\/p>\n
(Original Recipe:<\/p>\n
To make bresaola of lean veal, fried or grilled<\/p>\n
When bresaola are cut up the same as croquettes (get the leanest part
\nof the loin and cut it up into slices a hand in length, four fingers
\nwide and a knife’s spice think) and beaten on both sides with the
\nspine of\u00c2\u00a0 knife, they are splashed with a little vinegar and Greek
\nwine containing crushed garlic, and sprinkled with fennel flow or
\nground coriander, pepper and salt, and then set in a press for an hour
\non top of the other.\u00c2\u00a0 To fry them in rendered fat or lard, first flour
\nthem, then fry them so they brown a little and they will soft rather
\nthan dry out.\u00c2\u00a0 You serve them hot with sugar, cinnamon and orange
\njuice over them; Or else dress them with a sauce made of vinegar,
\nsugar, cinnamon, cloves and nutmeg.<\/p>\n
But if you want them done on a grill, after they have been sprinkled
\nand been in the press put them on the grill with a thin strip of pork
\nfat for each one, so that the bresaola stay softer, cooking them over
\na low fire and turning them frequently.\u00c2\u00a0 The smoke that forms beneath
\nthe grill because of the grease that is dripping will give them an
\nexcellent flavour and the very best taste. When they are done, they
\nshould be served with one of the above-mentionned sauces with which
\nthe fried ones are served.<\/p>\n
Instead of putting those bresaola on the grill, they can be cooked in
\na tourte pan greased with rendered fat, with the same thin slices of
\npork fat on them.\u00c2\u00a0 They are served with their sauce and orange juice
\nover them.)<\/p>\n
The sauce was very popular and went on other dishes at the meal as well.<\/p>\n
MEADHBH<\/p>\n","protected":false},"excerpt":{"rendered":"
June Challenge – Heloise knows what cookbook this is from. Brasaola of Veal 1.25 C Balsamic Vinegar 1 Tbsp Sugar 1\/2 tsp Cinnamon 1\/8 tsp Clove 1\/8 tsp Nutmeg 3 Veal Cutlets – cut to size, about 3 pieces each Balsamic vinegar – a few splashes White Wine infused with crushed garlic – a few […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-27","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=\/wp\/v2\/posts\/27","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=27"}],"version-history":[{"count":0,"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=\/wp\/v2\/posts\/27\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}