VOLUME 1 - Kilimanjaro Foods

4 Servings
4 lb veal neck
1 1/2 oz crisco
2 beef marrow bones
1 bn soupgreens
2 bay leaves
1 T peppercorns,white
1 salt,To Taste
1 1/2 oz butter
2 oz flour
2 1/2 oz raisins
2 oz capers
1 lemon,juice and rind
3 T red wine
1/2 c whipcream
2 1/2 qt water
Cut the veal meat into big cubes and brown in crisco
until brown all the way around.
Pour in the water, bones, the cleaned soupgreen and on mild heat,
simmer, covered for 1 1/2 hour. Take off the foamonce in a while
and cook uncovered the last 30 minutes.
Take out meat and vegetables and pour broth through a sieve. Heat
butter until foamy, brown the flour in it and fill up with 1 liter broth
and stir good. Add raisins and simmer 15 minutes on low heat.
Add the meatcubes and the capers and heat through Add lemonjuice
and finely ground rind. Mix wine with the whipcream, whip until half
stiff and fold into veal mix right before serving. Serve with parsley
potatoes or rice.
Barische Leberknoedelsuppe (Bavarian Liver Dumplings)