Stewed Shoulder of Veal

Ingredients

• Shoulder of veal 6 or 7 lbs.
• Veal forcemeat (p. 147).
• Sausage meat.
• White sauce.
• two onions stuck with three cloves.
• one carrot.
• a bunch of herbs.
• twelve peppercorns.
• two sticks of celery.

Method

1. 1

   Bone the veal, lay it open, and spread over it a layer of veal forcemeat, then a layer of sausage meat; roll up and bind with tape.

2. 2

   Stew it for three hours in weak stock or in water with added onions, carrot, herbs, peppercorns, and celery.

3. 3

   Pour a pint or more of white sauce over it before serving, garnished with rolls of bacon, slices of lemon, and beetroot or tomato.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 32. The excerpt below is the record exactly as published.

Stewed Shoulder of Veal. Shoulder of veal 6 or 7 lbs. Veal forcemeat (p. 147). Sausage meat. White sauce. Bone the veal, lay it open, and spread over it a layer of veal forcemeat, then a layer of sausage meat ; roll up and bind with tape. Stew it for three hours in weak stock, or in water to which have been added two onions stuck with three cloves, one carrot, a bunch of herbs, twelve peppercorns, and (if convenient) two sticks of celery.

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