Roast Shoulder of Veal, Stuffed
From The household gas cookery book, 1900
Serves 1
Serve with cut lemon and boiled ham or bacon.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 39. The excerpt below is the record exactly as published.
Roast Shoulderof Veal, Stuffed. — Ask the butcher to draw out the bladebone of a shoulder of veal weighing about 8 or 9 lbs. Prepare a force¬ meat as given elsewhere, and stuff it in the place from where the bladebone has been removed. Tie a piece of oiled or greased paper over the joint, place it on the lowest grid shelf in a hot oven for 5 minutes, then turn the gas down to half an inch blue flame or less, and baste it occasionally until it is nicely browned. Place on a hot dish, and with a little flour make a half pint of brown gravy
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