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1
Four days before: In a large bowl or plastic container, combine kosher salt, sugar and 2 quarts water.
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2
Stir until sugar and salt are dissolved.
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3
Using a meat syringe, inject some brine into 4 to 6 places in veal.
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4
Place veal in brine; refrigerate 4 days.
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5
Remove veal from brine, rinse and place in a bowl.
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6
Cover with water; let sit 10 minutes.
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7
Remove from water, place in a deep pot, and cover with cold water by 1 inch.
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8
Add bay leaf and peppercorns, and heat gently over medium heat, skimming occasionally.
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9
Do not boil; keep at a bare simmer.
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10
Cook until a thermometer inserted into center of meat reads 160 degrees, about 1 hour.
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11
Transfer veal to a medium bowl, and strain half the cooking liquid over veal.
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12
Let cool.
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13
Return pot to stove, and taste remaining cooking liquid.
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14
If salty, add water until it tastes balanced.
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15
Bring to a simmer.
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16
Place celery in a bowl or container large enough to hold broth.
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17
When it just reaches a simmer, strain into bowl with celery.
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18
Let cool.
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19
Then separately chill veal with its liquid, and celery with its broth, in refrigerator.
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20
Meanwhile, make salsa verde: Preheat oven to 350.
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21
Place almonds on a cookie sheet, and toast in oven, about 5 minutes.
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22
Remove from oven, and pour warm almonds into a food processor (or mortar).
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23
Let almonds cool a few minutes.
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24
Then, while warm, add parsley, lovage, capers and 1 tablespoon olive oil, and pulse until coarse (or pound with a pestle).
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25
Sauce should be dry and coarse, just bound with olive oil, so add oil sparingly, a few drops at a time.
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26
Season with salt and pepper.
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27
Set aside.
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28
To serve: Remove veal from liquid; carve into 1/8-inch slices.
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29
Ladle a 1/2 inch of broth and celery into each of six bowls.
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30
In each, arrange three slices, overlapping (so that some is above liquid).
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31
Dollop about 1 tablespoon of salsa verde on veal.
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32
Serve.
