Veal Recipes

4 servings
Cooking Time: 10-20 mins.
Preparation time: 25 mins.

Ingredients
8-12 oz thin slices cut from the leg of veal 225 – 340g
1 tablespoon cornflour
seasoning
2oz butter 60g
4oz button mushrooms  112g
1 peeled cucumber
2 eating apples, cored
1 red pepper
1 green pepper
4oz cooked rice 112g

Sweet and sour sauce:
1 tablespoon cornflour
1 dessertspoon soy sauce
3 tablespoons vinegar
2 tablespoons sugar or honeyMany medicines in Egyptian times were based on honey including cures for sterility and impotence. Medieval seducers plied their partners with Mead, a fermented drink made from honey. Lovers on their “Honeymoon” drank mead and it was thought to “sweeten” the marriage.
¼ pint chicken stock  120 ml

Directions
Toss cubed veal in seasoned cornflour and fry in butter until golden, remove and keep warm.
Fry the mushrooms, diced cucumber, apple slices.
Remove core and seeds from red and green peppers, slice and fry.
Return the meat to the pan.
Cover and cook for 8-10 minutes or until meat is tender.
Stir in cooked rice and turn into serving dish.
Pour over sweet and sour sauce.
Sweet and sour sauce:

Mix ingredients together, add to pan, stirring gently, boil 2-3 minutes until the sauce is transparent.

To Serve: With ribbon noodles, boiled or fried rice.
To Vary: Add chopped spring onion to the sauce.
To Store: In a cool place, re-heat gently.
Note: Good button mushrooms do not need peeling – wash well – cut at intervals.