1 lb 2-3 lb veal/lamb breast
2 tb Chicken boullion mix (or 1 qt
- water to 1 qt (or broth)
1 ts Nutmeg
1 ts Ginger, powdered
16 ea Cloves, whole
1 ea Medium/large carrot, chopped
1 c Grapes (optional)
Good sale? See that Veal or cut of Lamb? Many things go with it. This
is one varition.
Cut the meat as needed to fit in the crockpot, removing as much fat as
possible. Now toss in the rest.
Cook on high for 4 hours, then cool it and skim off the fat. Reheat and
it's good heated for 6 hours at a shot for 2 days. (Refrigerate
in between times!)
Serves well with an acorn or buttternut squash, cut in half and baked then
served in a bowl with the shell filled with meat and soup. Add rice
(Basmati or Jasmine prefered) and some blue lake green beans for a perfect
but easy meal.
Nutrition: High in fat, even when cooled and skimmed, but sugar free and
low in sodium. Use as a specialty now and again even if dieting.
Satisfies sweet tooth with no sugar added.
