Veal with Pine Kernels Sauce*

Categories:	Meat   Roman   veal
Original Source:	Apicius, De Re Coquinaria
Secondary Source:	Around the Roman Table
Cook:	Aurelia Rufinia
Meeting Date:	2005-09-17

Another sauce for boiled veal: pepper, lovage, fennel seed, oregano, pine kernels, date, garum, mustard and oil

Steps

1. Brown veal in oil, simmer in salt water for 1 hour (or so).
2. Grind pine nuts, pepper, celery seed, fennel, oregano, mustard. Add to veal, cook until bored.

Note

I couldn't find lovage seed, so I used celery seed.