Veal Tea
Ingredients
Directions
Prepare and simmer
Cut the veal into thin slices.
Pour the cold water over the veal.
Cover and let it simmer for 1.5 hours.
Store and serve
Once it has boiled to a jelly, it can be stored for 3-4 days.
To serve, pour a little boiling water over it and let it stand near the fire.
Add 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
- Its connective tissue breaks down into gelatin, which sets the broth to a jelly as it cools.
- Cold water
- Acts as the solvent that slowly draws gelatin and flavour out of the meat as it simmers.
The step that matters
Pouring the cold water over the veal. Starting with cold water lets the meat warm gradually, so gelatin and flavour are drawn out steadily rather than the surface seizing and the broth turning out thin.
“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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