Braised Shoulder of Veal

Ingredients

• five pounds of the shoulder of veal
• two sprays of thyme
• two sprays of marjoram
• 1 can small button mushrooms
• 4 tablespoons Cottolene
• 4 tablespoons flour
• 1/2 cup green pepper cut in shreds
• 1 1/2 cups thick, well-seasoned tomato pulp
• 1 small clove garlic
• 1 1/4 cups Brown Stock
• Salt, pepper and cayenne

Method

1. 1

   Have the bones removed from the shoulder of veal, stuff with bread stuffing, truss in shape, and follow directions for Braised Beef.

2. 2

   Cook pepper, onion, and butter together for five minutes without browning; add flour and cook for two minutes, stirring constantly.

3. 3

   Add truffle, tomato pulp, and gradually Brown Stock; continue stirring until well blended.

4. 4

   Heat mushrooms in their own liquor, drain, and add to sauce.

5. 5

   Stick a toothpick through the clove of garlic, drop it into sauce, and let simmer for fifteen minutes.

6. 6

   Remove garlic before serving.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 54. The excerpt below is the record exactly as published.

BRAISED SHOULDER OF VEAL Have the bones removed from five pounds of the shoulder of veal (reserve bones). Stuff with bread stuffing, truss in shape and follow directions for Braised Beef (see Page 139). Add two sprays of thyme and marjoram. Serve with CREOLE SAUCE 4 tablespoons Cottolene. 1 can small button mush- 4 tablespoons flour. rooms. 34 cup green pepper cut in IJ^ cups thick, well-seasoned shreds. tomato pulp. 1 small clove garlic. 1}4 cups Brown Stock. 1 truffle cut in thin shreds. Salt, pepper and cayenne

Cook this with the app: pantry check, scaling, and the assistant.