Veal in lemon and honey glaze

Veal in lemon and honey glaze

Unusual gentle boiled pork which is in harmony with any garnish. Meat of veal is presoaked in lemon juice, and then is concerned in glaze. The meat made this way can also be wrapped up in a foil and to store in the freezer.

It is required to you

  • - 2 lemons;
  • - 1 kg of veal;
  • - 1 carrot;
  • - 8 sticks of a carnation;
  • - 2 bulbs of sweet onions Crimean;
  • - 120 g of honey;
  • - 10 g of cinnamon.


1. We presoak meat of veal in the water acidified by lemon juice. We leave for the night.

2. On a bottom of a pan we spread onions rings, the carrots cut with circles, bay leaf and a carnation. We pull out veal from acidic water and we place in a pan too.

3. We pour water and we wait when begins to boil. We add salt to taste, we reduce fire to small and we cook about two hours.

4. We pound honey in juice of a lemon and we add cinnamon. We cover a piece of boiled meat with glaze.

5. We heat an oven to 180 degrees and we put boiled pork to be baked. In order that meat was well baked thoroughly, we place boiled pork on a lattice, and a baking plate a lattice we put a baking tray (it is necessary that was where to flow down to juice).

6. We bake meat within half an hour, sometimes watering with glaze. We cool, we slice portion and we decorate with parsley.

Author: «MirrorInfo» Dream Team