Veal, Shoulder of, Braised (to eat cold)

Ingredients

• Take a whole shoulder of veal weighing about nine pounds
• a layer two inches and a half thick of good forcemeat
• two blanched calf's feet
• the blanched rind of the bacon

Method

1. 1

   Cut off the knuckle, and bone the joint entirely without piercing the skin.

2. 2

   Place the joint on the table skin downwards, trim neatly, cut away some of the meat to make it even, sprinkle salt and pepper upon it, and spread over it a layer two inches and a half thick of good forcemeat made with equal parts of lean veal and fat bacon minced, pounded, and pressed through a sieve, and seasoned with pepper, salt, and grated nutmeg.

3. 3

   Fold the shoulder over to enclose the forcemeat, bind it with tape, and roll it in a napkin.

4. 4

   Tie the ends securely, and fasten string round the roll to keep it in shape.

5. 5

   Place the veal in a braising-pan upon a bed of sliced vegetables; put with it the bones and trimmings of the veal, including the knuckle, also two blanched calf's feet, the blanched rind of the bacon which was used for the forcemeat, and a little pepper and salt.

6. 6

   Pour over all as much boiling stock as will barely cover the veal, put it on the fire, let it boil up, skim carefully, and simmer gently for four hours.

7. 7

   Take it from the fire, but let it remain in the liquor till cool.

8. 8

   Take it up, remove the napkin, tie it in a fresh one, and place upon it a dish with a weight.

9. 9

   Let it remain until the next day.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2167. The excerpt below is the record exactly as published.

Veal, Shoulder of. Braised (to eat cold). — Take a whole shoidder of veal weighing about nine pounds. Cut off the knuckle, and bone the joint entirely without piercing the skin. Place the joint on the table skin down- wards, trim neatly, cut away some of the meat to make it even, sprinkle salt and pepper upon it, and spread over it a layer two inches and a half thick of good forcemeat made with equal parts of lean veal and fat bacon minced, pounded, and pressed through a sieve, and sea- soned with pepper, salt, and grated nutmeg; tv.o or thi-ce finely-minced trufties may, if Hked, be added to the forcemeat. Fold the shoulder over to enclose the forcemeat, bind it with tape, and roll it in a napkin. Tie the ends securely, and fasten string round the roll to keep it in shape. Place the veal in a braising-pan upon a bed of sliced vegetables; put with it the bones and trimmings of the veal, including the knuckle, also two blanched calf's feet, the blanched rind of the bacon

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