Stewed Shoulder of Veal

Ingredients

• a shoulder of veal
• savuory herbs minced small
• salt
• cayenne
• pcunded mace
• a layer of ham cut in thin slices
• a fillet to bind it
• good brown gravy

Method

1. 1

   Bone a shoulder of veal, strew the inside with savory herbs, season with salt, cayenne, and mace.

2. 2

   Place a layer of ham inside, roll up the veal, and bind tightly.

3. 3

   Roast for 1.5 hours, then simmer in brown gravy for 5 hours.

4. 4

   Add forcemeat balls before serving and skim the fat from the gravy.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 210. The excerpt below is the record exactly as published.

STEWED SHOULDER OF VEAL. ( English Receipt .) Bone a shoulder of veal, and strew the inside thickly with savuory herbs minced small ; season it well with salt, cayenne, and pcunded mace ; and place on these a layer of ham cut in thin slices and freed from rind and rust. Roll up the veal, and bind it tightly with a fillet ; roast it for an horn- and a half, then simmer it gently in good brown gravy

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