Tour pubs and restaurants with me to experience delicious Prague. Taste my choice of the best of the Bohemian cuisine.
My favorite Bohemian cookery book has been written by Magdalena Dobromila Rettigová nicknamed “the Czech Escoffier”. Her recipes are representative of the Austro-Hungarian Empire. During the 1st Czechoslovak Republic (1918-1938) the Czech gastronomy was very classy. The level of gastronomy has drastically declined after the communist takeover, many great chefs were forced either to emigrate or to cook simple meals for masses in collective canteens and good quality ingredients were often missing.
Rettigová´s cookery book was first published in 1825. This recipe is based on veal which was a usual part of the menu in her time. Rettigova uses capres to deliver a delicate taste to this simple timeless speciality.
Roast Veal
- 10 minutes to prepare + 10 minutes to cook
- 4 servings
Ingredients:
- 600 g (1,3 lbs) of cold roast veal
- 1 tablespoon of vegetable oil
- 1 tablespoon of butter
- a handful of breadcrumbs
- grated zest from 1 lemon
- 3 tablespoons of capres
- 200 ml (7 fl oz) of broth
- 1 tablespoon of wine vinegar
- salt, pepper and thyme
- bread, preferably white
- Slice the meat on regular noodle-like pieces. Heat the oil and butter, pour breadcrumbs and toast shortly. Add meat, stir and toast two to three minutes. Pour in the lemon zest, stir, add the broth and vinegar and season with salt, pepper and thyme. Let the juice to almost evaporate and to thicken. Add capres at the end.
- Place the cooled meat on a serving plate and decorate with slices of bread.
- Dobrou chuť! Bon appetit!
Praga Mirabilis | Podivuhodná Praha 