Veal Tea
Ingredients
Directions
Prepare and simmer
Cut the veal into thin slices.
Pour the cold water over the veal and cover it.
Simmer for 1.5 hours until it thickens to a jelly.
Store and serve
Store in the refrigerator for 3-4 days.
To serve, pour boiling water over it and 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
- Veal knuckle
- Its connective tissue breaks down into gelatin, which gives the broth body and a jelly-like set.
The step that matters
Simmer for 1.5 hours until it thickens to a jelly. Collagen in the knuckle converts slowly to gelatin during long, gentle simmering. Boiling hard can cloud the broth and fail to extract the gelatin evenly, so it should stay at a gentle simmer.
“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.
More veal broth recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.