Shoulder of Veal Braised

Ingredients

• a shoulder of veal
• cold water
• a little onion
• a little carrot
• a few seasoning herbs
• any spices desired
• a stale loaf
• a half cup of suet
• regular poultry seasoning or else salt, pepper, and a bit of thyme

Method

1. 1

   Bone the shoulder of veal and cover the bones with cold water.

2. 2

   Boil and skim, then add onion, carrot, herbs, and spices.

3. 3

   Simmer for an hour to make stock.

4. 4

   Soak stale loaf in cold water, rub fine, and mix with chopped suet, cooked onion, and seasoning.

5. 5

   Stuff the shoulder, sew up, brown in fat, and braise in a hot oven for three hours.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 14. The excerpt below is the record exactly as published.

SHOULDER OF VEAL BRAISED— Buy a shoulder of veal and ask the butcher to bone it and send the bones with the meat. Cover the bones with cold water and when it comes to a boil skim, then add a little onion and carrot and a few seasoning herbs and any spices desired. Simmer gently for an hour or so until you have a pint of stock. To make the stuffing take a stale loaf, cut off the crust and soak in a little cold water until soft. Rub the crumbs of the loaf as fine as possible in the hands, then add to the soaked and softened crust. Chop a half cup of suet fine, put into a frying pan a tablespoon of the suet, and when hot add an onion chopped fine. Cook until brown then add to the bread with regular poultry seasoning or else salt, pepper, and a bit of thyme

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