• 400 g (14 oz) veal loin
• 30 g (1 oz) salt
• 500 ml (17 fl oz) full-cream cow’s milk
• 4 whole white peppercorns

Trim the veal of any sinew or cartilage. Once trimmed, rub the salt all over the meat then set aside for about 2 hours in the fridge. Rub the salt off the meat and put it in a vacuum bag. Add the milk and white peppercorns, seal and cook in a water bath at 64°C (147°F) for 26 minutes. Remove from the water bath and leave to cool, in the bag or out. When ready to serve, thinly slice the veal.