Boiled veal (ris de veau)

6 servings


Rinse the meat and leave in cold water for 1 hour. Drain the water. Put the meat in a saucepan. Pour in 3 cups of water and vinegar; salt and bring to a boil. Cook over a low heat for 10 minutes. Drain the water. Pour with fresh cold 'water and leave to cool. Drain the water. Peel the meat from the films and tendons. If the meat is not served immediately to the table, put it in the refrigerator, as this meat quickly deteriorates.