Sir Kelme Digbie's Calves Legs

This is a rich 17th century version of fricassee of veal, flavoured with fresh herbs and orange juice.

Ingredients:

l leg of veal
Some marjoram and thyme
1.5 teaspoons Parsley
20 white peppercorns
l cup of white wine
0.25 lb. butter
2 cups beef gravy
l or 2 onions (quartered)
4 or 5 cloves
4 egg yolks
Juice of an orange

Method:

Slice the veal into thin strips and pound it until the meat becomes tender.

Place the strips of veal into a pan and cover with a cup of water. Add the onions and thyme and marjoram to taste. Keep the herbs whole - don't chop them as they need to be removed before serving.

Boil until the onions start to tenderise, seasoning with the salt and peppercorns.

When the veal is tender add the wine, egg yolks, butter, parsley and gravy together and mix well.

Heat the mixture well before removing ans discarding the onion and the thyme and marjoram. Squeeze in the orange and serve.