Vitellina Fricta (Fried Veal)


  • 800 g -(up to)
  • 1 kg Veal
  • 300 g Dried raisins (sultanas)
  • 1 tb Honey
  • 2 tb Vinegar
  • 200 ml Wine
  • 100 ml Oil
  • 100 ml Defritum
  • 100 ml Liquamen -or-
  • 1 ts Salt
  • Pepper; celery seeds
  • liebstoeckl; cumin
  • oregano
  • dried onion to taste


See "Ancient Roman Ingredients" for info on ingredients. Fry veal in olive oil until well done. Mix raisins, wine, vinegar, honey, oil, Liquamen and spices together in an extra pan, shortly boil the sauce. Pour over the veal, then leave the meat for 10 minutes in the sauce and cook on low heat. Serve.

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