Veal Tea
Ingredients
Directions
Prepare and simmer
Cut the veal into thin slices.
Pour the cold water over the veal in a pot.
Cover the pot and let it simmer for 1.5 hours.
Once it has boiled down to a jelly, it can be stored for 3-4 days.
Serve
To serve, pour a little boiling water over it and let it stand near the fire.
Add coarse sea salt to taste.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Knuckle of veal
- Connective tissue releases gelatin during long simmering, which sets the cooled liquid into a jelly.
- Cold water
- Slowly draws gelatin and flavour out of the veal as it simmers, forming the broth.
The step that matters
Simmer covered for 1.5 hours. A gentle, covered simmer lets collagen in the knuckle slowly convert to gelatin. Boiling hard can make the liquid cloudy and evaporate it too fast before the jelly forms.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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