<https://forums.egullet.org/topic/111819-veal-breast/#comment-1702522>
<http://schema.org/text>
"I braised a breast of veal recently--a simple dish as it was a result of freezer shopping one Sunday (my freezer) didn't stuff it, just browned it and braised with some onion and garlic, some fresh thyme, and white wine.  added some carrots and tomato halfway through the cooking. It wasn't boned, so I cut it into pieces to serve.  Served it with orzo. It was wonderful, and I'll make it again--but messy to eat as there was a layer of something between the layers of meat--sort of a gelatinous fatty skin. So what's the best way of dealing with this?  Cook it a day ahead and pull the meat off the bones and get rid of the goop ahead of time?   Z \n"
<https://forums.egullet.org/topic/111819-veal-breast/?tab=comments#comment-1521058>