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Smoked Veal

Smoked veal breast prepared by brining in pickle and smoking for several weeks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Smoked Veal

Ingredients

Directions

Prepare

  1. Bone the breast of veal.

Cure and smoke

  1. Brine the veal in pickle for 3 to 4 weeks.

  2. Smoke the veal in wood smoke for 3 to 4 weeks.

Serve

  1. Serve boiled and cold or fried as desired.

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

Veal breast
The main cut, which is boned, cured and smoked to become the finished meat.
Pickle
A brine that seasons the meat and helps cure it during the long soak.
Wood smoke
Adds smoky flavour to the meat during smoking.

“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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