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Easy
Instead of the lean veal and veal udder, you may substitute lean pork, turkey breast, or just regular veal.
Cook the meat in a small battuto of shallot or onion, parsley, celery, carrot and butter. Season with salt and pepper and the usual spices, keeping the meat moist with broth. Remove the meat from the pan, cut the gristle away from the gizzard, add some small pieces of reconstitute