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ButeJier^s Meat

A boiled leg of veal seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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ButeJier^s Meat

Ingredients

Directions

Start the veal

  1. Fill a large pot with plenty of water.

  2. Add the leg of veal and bring to a boil.

Simmer and check

  1. Reduce heat to a slow boil, keeping the pot covered.

  2. Skim off any scum that rises to the surface.

  3. Boil for 3.5 hours, ensuring the meat is plump and white.

  4. Check that the meat is thoroughly cooked before serving.

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

Leg of veal
Main protein; long, gentle cooking turns its connective tissue tender and moist.

The step that matters

Keep the heat low and the pot covered. A vigorous boil toughens meat proteins and churns the surface, so a gentle, steady simmer keeps the veal tender and the broth clearer.

“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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