Veal Recipes

serves 8

Ingredients 
¼ cup olive oil
½ teaspoon salt 
1 teaspoon dried coriander, ground 
½ teaspoon dried thyme
½ teaspoon freshly ground black pepper
3 pounds veal
8 wooden skewers

Directions
Excluding the meat, mix all the ingredients for a marinade.
Cut the meat into cubes weighing roughly 2 oz. each.
Marinate the meat for at least 2 ½ hours, preferably overnight.
Remove the meat from the marinade (reserve the marinade) and skewer three pieces per skewer. Roast the skewers on a grill at high heat or broil on high for approximately 15 minutes, basting every 5 minutes with the reserved marinade.

Per serving nutritional information:
229 Calories; 15g Fat (59% calories from fat); 23g Protein; 0g Carbohydrate; 96mg Cholesterol; 230mg Sodium

Original recipe from De honesta voluptate
On Meat, Roman Style. Cut veal into pieces not larger than an egg so that no piece is completely cut from another, and sprinkle at once with salt and coriander or ground fennel. When they are sprinkled, press a little between two boards. When a spit has been passed through them, turn them over the fire until they are cooked, with a chunk of lard so they do not touch and do not dry out too much. Turn them over the fire until they are cooked. This is of great and easy nourishment, but it is digested slowly and constipates the bowels. (Milham, 279)
contributed by Gaylin J. Walli