How to make White Veal Broth

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Cooking

By James Peterson

Published 2007

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Trim off excess fat from the veal breast.
Cut between the bones to separate the meat into chunks.
Put the chunks in a pot with cold water to cover. Bring to a boil, then drain. Again, add cold water to cover.
Simmer gently for 5 hours, strain the broth, and eat the meat.

© 2007 James Peterson. All rights reserved.

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Broths and Soups

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