Wednesday 25 November
After Holt's birthday, we picked all the bones and poured the juices off the vast veal breast. The bones are destined to be roasted for stock, so the meat shreds and juice got settled in a bowl in the fridge.
Tonight we turned out the bowl, and the juices had completely jellified on the bottom (that's why veal bones are so good for stock).
We reheated half the meat in all that liquid, and when it was hot, piled the juicy meat on a mound of mashed potatoes.
Then the savory liquid got poured back onto the rest of the veal shreds, which will certainly turn into a future dinner.