To Boiled Veal, Bacon and Greens
Ingredients
Directions
Boil the leg of veal until tender.
In a separate pan, cook the bacon until crispy.
Serve the boiled veal with the bacon and mixed greens.
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
- Leg of veal
- Forms the main body of the dish, becoming tender as it simmers in water.
- Bacon
- Adds fat and savory flavor, and its crisp texture contrasts with the tender veal.
- Mixed greens
- Adds fresh, slightly bitter flavor and a light texture that balances the rich meat and bacon.
The step that matters
Boil the leg of veal until tender. Boiling a large cut slowly and long enough lets collagen break down into gelatin, which makes the meat tender. Cooking too briefly leaves it tough and chewy.
“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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