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Steamed Veal Breast

4 servings

Ingredients

• veal breast (pcs)
• butter (a little)
• water, boiling (as needed)
• salt (a little)
• parsley roots (a little)
• mushrooms or scorzonera (a handful)
• rusks, crushed (a little)
• 1 glass wine
• mace (a little)
• lemon slices (some)
• 2 pcs egg yolks
• meatballs, rusks or white bread dumplings (as needed)

Instructions

1. Pound the veal breast well, wash it, dry it, and sweat it in butter until yellow; then add enough boiling water so that the meat is not completely covered, along with salt, parsley roots, and a handful of cleaned mushrooms or scorzonera, and let it cook slowly for about 1½ hours.
2. When serving, add a little crushed rusks, 1 glass of wine, mace, and a few lemon slices to the sauce, bind it with 2 egg yolks, and add meatballs, rusks, or white bread dumplings that have just been boiled in water and salt.

Modernized from a treasured 19th-century German cookbook.