Quince with Veal

(a Romanian-phanariot recipe)

Veal shoulder: cut the meat in cubes;

use the bones to make a rich soup with vegetables (carrots, parsley, onions). Strain soup.

Quinces, cored, seeded and sliced.

Butter for frying the meat

One teaspoon sugar for caramel

Pinch of salt

Two or three whole cloves

Flour the pieces of meat (no bone) and fry in butter. Add 1 cup strained veal soup or beef bouillon

and cook covered until tender.

Separately fry the sliced quinces in butter until golden brown. Add to the cooked meat in the casserole.

Brown sugar in a pan, dissolve with soup and add to the dish. Season with salt and 2-3 whole cloves.

Let the stew for 10 more minutes to blend all flavors on medium low heat.

Serve this velvety texture meal as a main course.

NOTE. You can use chicken instead of veal. However the dish will not have the same rich flavor.