Veal Steak Cumberland
|Steaks||1 Kilogram (Six 170 Gram Each Piece)|
|Ground ginger||1 Pinch|
|Cayenne pepper||1 Pinch|
|Red currant jelly||80 Milliliter|
|Port wine||60 Milliliter|
Wrap the bacon around the veal steaks and fasten with toothpicks.
Broil on a charbroiler over medium coals, or in the oven until well done.
Chop the shallots and place in the water in a sauce pan.
Zest the orange and lemon.
Place in the shallots, parboil for 3 minutes, and drain.
Add the juice of the orange and 1/2 lemon, the seasonings, jelly and port.
Bring to a boil and reduce to half.
Pour over steaks and serve.