This is an old, unfortunately almost forgotten, Swedish recipe. The blend between sour and sweet is characteristic for the old Swedish kitchen. You can also make this dish with baby lamm, instead of veal, at the beginning of spring.
- 1,2 kg Veal shoulder
- 1 yellow Onion
- 1 Carrot
- 1 piece of Celeriac
- 1 Bay leaf
- 1 twig Thyme
- 1 bunch of Dill, the sprigs to boil with the meat and the finer part to decorate/ flavour the sauce
- 1 l Water (or enough to cover the meat)
- 2 tbsp Vinegar ( 3%)
- 1 teaspoon Sugar
- 1 dl Cream
- 1 Egg Yolk
- 1 tbsp Butter
- 1 tbsp Wheat flour
- Salt and pepper
Cut the meat in cubes (2×2 cm) and put them together with the bone in a casserole. Peel the onion, the carrot and the celeriac and cut them in rough slices/ pieces. Add it all to the casserole together with thyme, bay leaf, dill sprigs and cover it all with water. Let it come to a boil and simmer for approximately 40 minutes.
Lift out the meat and keep it warm. Strain the veal broth. Melt the butter in a pot, whisk the wheat flour with the butter and pour in the broth little at a time until you get a good sauce consistency. Add the cream and add, if necessary, a bit more broth. Let boil for 4-5 minutes. Flavour with vinegar, sugar, salt and pepper.
Add the meat to your sauce and sprinkle the fine chopped dill on top. Serve together with boiled potatoes and carrots.
Music: Listening to Ben Folds singing the lyrics from Nich Hornby on the record Lonely Avenue