Braised Shoulder of Veal

Ingredients

• five pounds shoulder of veal
• two slices fat salt pork
• one-fourth cup carrot
• one-fourth cup turnip
• one-fourth cup onion
• twelve peppercorns
• one sprig thyme
• two sprigs marjoram
• three cups boiling water

Method

1. 1

   Bone, stuff, and sew veal.

2. 2

   Brown in pork fat, place in dish with vegetables and water.

3. 3

   Cover and cook for four hours, basting every half hour.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 17. The excerpt below is the record exactly as published.

one-fourth cup. Cook in boiling salted water, drain, and cut in one-eighth inch rings. Bring five cups brown ‘soup stock (see p. 30, under Family Dinners, Menu No. VII.) to boiling point. Add macaroni rings and season with salt. Pass grated Parmesan cheese with this soup. FILLETS OF COD. Wipe two slices of cod, each weighing three-fourths pound, remove skin and bones, and cut fish in eight fillets. Melt one-fourth cup butter and season with salt, cayenne and onion juice. Dip each fillet, separately in butter, roll and fasten with a small wooden skewer. Put in a shallow pan, dredge with flour, and bake fifteen minutes in a hot oven. Remove skewer, and arrange fish on serving dish. Pour over one and one-half cups Béchamel Sauce, and garnish with hard boiled eggs, cut in fancy shapes, slices of lemon, and parsley. BECHAMEL SAUCE. 4 tablespoons butter 6 peppercorns 2 slices onion 5 tablespoons flour 2 slices carrot 13 cups white stock Bit of bay leaf 1 cup milk Sprig of parsley $ teaspoon salt 4 teaspoon pepper Put three tablespoons butter in sauce pan with onion, carrot, bay leaf, parsley and peppercorns and cook two minutes, Pour on gradually stock and let come to boil- Family Dinners. 71 ing point. Set on back of range and let stand twenty minutes. Strain, add milk, salt, pepper, and remaining butter, bit by bit. AUSTRIAN POTATOES. (See p. 48, under Family Dinners, Menu No. XI.) BRAISED LIVER WITH GREEN STRING BEANS. Remove skin from a calf’s liver and lard upper part with two rows lardoons of fat bacon ; or if larding needle is not at hand make incisions in lines, using the point of a sharp knife, and insert bits of bacon. Sprinkle entire surface with salt and celery salt, and dredge with flour. Put trimmings from lardoons in hot iron frying pan, and when tried out, add liver and cook until sur- face is well seared and browned, turning frequently. Put in a braising pan, add five slices carrot, one-half onion, two sprigs parsley, bit of bay leaf, one clove, twelve peppercorns, and two cups brown stock or water. Cover closely and bake in a moderate oven two and one- fourth hours, basting five times during the. baking. Remove liver, strain stock and reduce to a glaze. Add two tablespoons white wine and pour over the liver. Remove to hot serving dish and surround with Green String Beans. GREEN STRING BEANS. String two quarts beans and. cut into narrow strips. Wash and cook in boiling water to which is added one- third teaspoon soda. Boil in an uncovered vessel until soft. Drain and rinse thoroughly with cold water. Return to hot kettle, add two tablespoons butter and 72 What to Have for Dinner. sprinkle with salt. Shake kettle frequently until beans are reheated, then sprinkle wth two tablespoons finely chopped parsley. - MARSHMALLOW PUDDING. 1 tablespoon granulated 1 cup sugar gelatine Whites 3 eggs 1 cup boiling water 14 teaspoons vanilla Dissolve gelatine in boiling water. Set bowl in pan of ice water, add sugar and stir constantly, until mixture is cool. Add whites of eggs and vanilla and beat, using a Dover Egg Beater until mixture thickens; the time required being about twenty minutes. Turn into a deep cake pan, first dipped in water, and let stand until thoroughly chilled. Just before serving time, remove from pan and cut in pieces the size and shape of marsh- mallows. Pile on a glass dish. Serve with sugar and cream or hot Chocolate Sauce. | HOT CHOCOLATE SAUCE. 1 cup sugar 1 tablespoon butter 4 cup thin cream or milk 1} squares chocolate 4 teaspoon vanilla Put ingredients except vanilla in sauce pan; bring to boiling point and let boil seven minutes stirring con- stantly. Flavor and serve while hot. “Surippng morpeurysrey 72 —_———— ee ee Family Dinners. 73 MENU NO. XVIII. “Half the cost of life is the price of food.” CHicKxEen Soup. IMPERIAL Crusts. SHOULDER OF BRAISED VEAL. Parone Rice wir Tomato Savoz. SuccorTasH. CALIFORNIA SALAD, | MAYONNAISE DRESSING. STRAWBERRY SHORT CAKE. | Caré Nor. 74 What to Have for Dinner. CHICKEN SOUP. 4 cups chicken stock 1 tablespoon flour } cup butter + cup soft bread crumbs 2 slices carrot Salt 2 slices onion Pepper 2 stalks celery 2 cups milk Cook vegetables, finely cut, in three tablespoons but- ter, three minutes, add stock, and bread crumbs, boil ten minutes and strain. Add milk and thicken with remain- ing butter and flour, cooked together. Season with salt and pepper. If a richer soup is desired, use one cup, each, milk and cream, in place of all milk. IMPERIAL CRUSTS. Cut stale bread in one-third slices and remove crusts. Cut slices in one-third inch strips, put in pan, and bake ~ until delicately browned. Stir occasionally, that crusts may be browned evenly. BRAISED SHOULDER OF VEAL. Bone, stuff, and sew in shape five pounds shoulder of veal. Try out two slices fat salt pork, and remove scraps. Sprinkle veal with salt and pepper, dredge with flour, and brown entire surface in pork fat. Place on trivet in a deep earthen pudding dish and add one-fourth cup, each, carrot, turnip and onion, cut in dice, twelve pepper: corns, one sprig thyme, two sprigs marjoram, and three cups boiling water

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