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1 Cleaned veal legs and tails pouring water in a large pot, add pre-cleared vegetables to the rights (they should be taken in good taste - may not use selery, e.g. if you don't like it; and the garlic and the pear should be left for the last stage) and fed 5-6 hours on slow fire (in ideally 10 hours).
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2 Take the meat out, remove the bones, petty, cut the interscaping cartilage and tail, and get it back to theoulone (which needs to be heated and rid of all the vegetables). Bulon must be transparent.
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3 A ready-to-be to taste salt, petty garlic and pet. We're all laughing and pouring into the boat. Put it in the fridge and serve in a few hours when the cold gets cold. Ideally, with the terratic, small-sized cucumbers and broodian bread.
