Shoulder of Veal Stuffed and Braised

Ingredients

• Buy a shoulder of veal
• a stale loaf
• a half cupful of suet
• a tablespoonful of the suet
• an onion chopped fine
• two or three cloves
• a pint of stock

Method

1. 1

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

2. 2

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

3. 3

   Simmer until you have a pint of stock.

4. 4

   Soak bread, rub fine, and mix with chopped suet, browned onion, and seasoning.

5. 5

   Stuff the shoulder, sew it up, brown in suet, and braise in a bag with stock for two and a half hours.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 34. The excerpt below is the record exactly as published.

Shoulder of Veal Stuffed and 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, 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 crumb of the loaf as fine as possible in the hands, then add to the soaked and softened crust. Chop a half cupful of suet fine, put into a frying pan a tablespoonful 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. Mix well and stuff the cavity in the shoulder, then pull the flaps of the meat over and sew up. Put the rest of the suet in the frying pan, and hav- ing dusted the meat with flour, salt, pepper and a sprinkling of sugar, brown on all sides in the fat. Into the bottom of the bag put a layer of thin sliced onion and carrot, a bit of bay leaf and sprigs of parsley, and on this lay the meat. Add two or three cloves

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