Step 1 of 5

Poach the veal gently

Put the veal in a pot with the celery, onion, bay leaves, wine, half the salt and enough water to cover. Bring it up over medium heat to a bare tremble, then turn the heat down to hold it there, never boiling, for about 1 hour, until it reads 145°F in the center.

— A boil seizes the muscle and squeezes the water out of it. You want the surface barely shivering for the whole hour.