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Reheated Roast Veal with Raisins

4 servings

Ingredients

• roast veal (a little)
• butter (a little)
• grated white bread (a little)
• bouillon, water, or roasting juices (a little)
• 1 glass wine
• lemon juice (a little)
• salt (a little)
• raisins (a little)
• sugar (a little)
• vinegar or lemon juice (a little)

Instructions

1. Cut the roast veal into small cubes.
2. Melt butter until golden and lightly sauté some grated white bread in it.
3. Add bouillon, water, roasting juices, or 1 glass of wine, along with some lemon juice, salt, and plenty of raisins.
4. Cook the raisins until soft in the short broth, then season the sauce with sugar and vinegar or lemon juice.
5. Briefly braise the roast in the sauce and serve the dish hot.

Modernized from a treasured 19th-century German cookbook.