Veal Tea
Ingredients
Directions
Prepare
Cut the veal into thin slices.
Pour the cold water over the veal.
Make the broth
Cover and simmer for 1.5 hours until it thickens to a jelly.
Store and serve
Store in the refrigerator for 3-4 days.
Pour boiling water over the gelatinous broth.
Let it stand near the fire.
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 collagen breaks down during simmering and sets into a jelly as the broth cools.
- Cold water
- Extracts collagen and flavor from the veal as it simmers, forming the broth.
The step that matters
Simmer until the broth thickens to a jelly. Collagen from the veal dissolves slowly into the water over long, gentle simmering. Too little time leaves a thin broth that will not set, while a hard boil can make the liquid cloudy.
“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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