Name: Cold Veal
Ingredients: cold roast veal; cresses

Cold Veal

Ingredients

cold roast veal
cresses

Directions

Cut the cold roast veal into thin slices.
Arrange the slices on a platter.
Place cresses around the edge of the platter.

Recipe from a historical cookbook (Internet Archive).

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

Cold roast veal: Forms the main body of the dish, providing savory meat flavor and a tender, sliceable texture.
Cresses: Adds a peppery, fresh bite that contrasts with the rich, mild veal.

“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.