Shoulder of Veal Stuffed

Ingredients

• a nice shoulder of veal
• 1 tablespoonf ul seasoning salt
• 3 thin slices of larding pork
• 2 ounces butter
• 1 cupful boiling water
• y, tablespoonf ul cornstarch
• 1 gill of cold water

Method

1. 1

   Remove bones from the shoulder, season inside and out with salt, stuff with sausage or veal forcemeat, sew up, and place in a roasting pan with larding pork underneath.

2. 2

   Roast until light brown, basting frequently.

3. 3

   Add boiling water and roast for about 2 hours longer.

4. 4

   Before serving, remove fat from gravy, mix cornstarch with cold water, add to sauce, and strain.

5. 5

   Serve with mashed potatoes or vegetables.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 186. The excerpt below is the record exactly as published.

Shoulder of Yeal^ Stuffed. — Select a nice shoulder of veal, remove the bones, wipe the meat off with a clean damp cloth, then season it inside as well as outside with 1 tablespoonf ul seasoning salt Stuff the shoulder with sausage or veal forcemeat, sew up, place in a roasting pan with 3 thin slices of larding pork under it, spread 2 ounces butter over. Place the pan in a hot oven, roast until the meat becomes light brown, basting frequently with its own gravy ; then add 1 cupful boiling water or white broth (which could be made of the bones) ; roast about 2 hours longer, basting frequently till done, adding more broth or water should the gravy brown too much. Ten minutes before serving, lay the meat on a hot dish, re- move the fat from gravy, mix y, tablespoonf ul cornstarch with 1 gill of cold water

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