gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Shoulder of Veal à la Bourgeoise
From The thorough good cook, 1895
Serves 4
A classic French dish that showcases the flavors of veal.
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 133. The excerpt below is the record exactly as published.
Shoulder of Veal ^ la Bourgeoise. Bone the veal, and season it with salt, pepper, and a little grated nutmeg ; roll and shape it into an oblong form, then tie it up ; put it into an oval braising-pan, with a piece of butter, and stew it over a slow fire ; let it take a fine light colour, then add a glass of water, sprinkle it with a little salt, and add a bay-leaf
Cook this with the app: pantry check, scaling, and the assistant.