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Shoulder of Veal
From Kentucky receipt book, 1903
Serves 4
Serve very hot.
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 38. The excerpt below is the record exactly as published.
Shoulder of Veal. Cut veal into square pieces, parboil until tender, put bones and trimmings in another kettle, boil slowly several hours, then season meat with cayenne pepper, salt, the rind of 1 lemon grated, a dash of powdered mace and nutmeg. Strain gravy from pot and add to it 1 dessert spoon of butter rolled in flour, set in oven to brown. When nearly done add 2 glasses of white wine
Cook this with the app: pantry check, scaling, and the assistant.