Veal, Shoulder of. Stuffed and Roasted
From Cassell's dictionary of cookery, 1892
Serves 1
Serve with ham or bacon.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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. Stuffed and Roasted. — Cut the knuckle from a shoulder of veal, draw out the blade-bone, and fill the ca\nty thus made with good veal forcemeat. If preferred, the blade-bone may be left in, and the forcemeat spread over the part where the knuckle was cut off, and also under the flao. VEA ( 1064 ) VEA The broad end of the shoulder must then be turned and skewered over the forcemeat. Tie a piece of oiled or greased paper over the joint, hang it tolerably near a clear fire, and at the end of twenty minutes draw it back and roast it gently until done enough. Basfe every quarter of an hour. Twenty minutes before it is taken up remove the paper, dredge the joint with flour, and baste till it is nicely browned. Place it on a dish, pom- good brown sauce round it, and serve with a cut lemon
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Cook this with the app: pantry check, scaling, and the assistant.