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Shoulder of Veal, Au Jus
From The Hotel St. Francis cook book, 1919
Serves 6
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 243. The excerpt below is the record exactly as published.
Shoulder of veal, au jus. Roast either with or without bones. If boneless roll and tie firmly with a string. Season with salt and pepper and put in pan with an onion, carrot, bay leaf, clove and piece of butter. Put in oven and baste often. When done remove meat to platter, put a little water
Cook this with the app: pantry check, scaling, and the assistant.