Brined Breast of Veal from Hoppin John’s Lowcountry Cooking by John Martin Taylor
This is another of Bill Hughes’s superb veal dishes. Start this recipe a day ahead.
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Cooking tools:
- Chef's knife
- Cutting board
- Paring knife
- Nonreactive container
Ingredients
- 2 tablespoons (⅛ cup) peanut oil gingersnaps, crushed (optional)
- 1 tablespoon freshly cracked black pepper
- 1 teaspoon freshly ground cloves
- 1 teaspoon freshly ground allspice
- 1 teaspoon freshly grated nutmeg
- 1 quart water unbleached (all-purpose) flour for dusting
- 1 cup apple cider vinegar
- 1 cup chopped celery
- 1 cup chopped onion
- 2 tablespoons (⅛ cup) mustard seeds, crushed
- 4 bay leaves
- 1 boned veal breast
- 4 garlic cloves, peeled and slivered
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