Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?


Veal in Sorrel Sauce     HT   MC   110mins

Serves 4    Hot Veal  Vegetables  Herbs   Main Course  Eggless



675g/1-1/2lb Pie Veal

1 large Onion, chopped

1 Large Carrot, sliced

25g/1oz Butter

1 tbsp Oil

300ml/10fl.oz. Hot water

Salt and Black pepper

6 Sprigs Thyme

3 Sprigs Marjoram

1 Bay Leaf

For the Sorrel Sauce

50g/2oz. Fresh Sorrel, chopped

150ml/5 fl.oz. Veal or Chicken Stock

25g/1oz Butter

1 tbsp Flour

150ml/5fl.oz. Single Cream

Juice of 1 Lemon





1. Cut the veal into neat pieces about 2.5cm/l inch square. Heat the butter and oil together in a saucepan, and cook the meat with the vegetables until lightly coloured, stirring frequently. Add the hot water, salt and pepper and the herbs, cover the pan and simmer for 1 1/2 hours, until the veal is tender.


2. While the veal is cooking, prepare the sorrel sauce. Simmer the sorrel in the stock for 5 minutes; cool slightly, then puree in a blender or pass through a fine sieve.


3. Melt the butter in a small saucepan, stir in the flour and cook for 1 minute, stirring. Add the sorrel puree and stir until blended. Put to one side until the veal is cooked.


4. Remove the herbs and add the sorrel puree gradually, stirring constantly until it is blended with the veal. Add the cream and the lemon juice and more salt and pepper, if necessary.



More Beef/Veal Recipes  |  General Beef Prep & Cooking Times   |  Beef Cuts 


Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.


If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.



 Follow us 



Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


 Sign up for Free E-Mailings

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |   Links   |   Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright 2000  to date  [Recipes4us] All rights reserved.

 Some Photos