Veal, Shoulder of, Stuffed and Stewed

Ingredients

• a shoulder of veal
• a slice of butter
• two onions
• a sliced carrot
• a bunch of parsley
• a sprig of thyme
• a bay-leaf
• a blade of mace
• a little pepper
• a little salt

Method

1. 1

   Remove the blade-bone from a shoulder of veal.

2. 2

   Season the inside with salt, cayenne, and grated nutmeg, and sprinkle with minced herbs and mushrooms.

3. 3

   Roll and bind tightly with tape.

4. 4

   Brown in butter, then cover with stock and add onions, carrot, herbs, and spices.

5. 5

   Stew gently until tender.

6. 6

   Strain and thicken the gravy, pour over the veal, and garnish with lemon and parsley.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2168. The excerpt below is the record exactly as published.

Veal, Shoulder of, Stuffed and Stewed. — liemove the blade-bone from a shoulder of veal. Season the inside with salt, cayenne, and grated nutmeg, sprinkle over it minced savoury herbs, such as parsley and chives, together with a few mushrooms, and spread over these thin slices of ham or bacon. KoU the veal, and bind it tightly with tape. Put it in a saucepan which will just hold it over a clear fire with a slice of butter or a piece of dripping, and turn it about till lightly browned all over, or, if preferred, roast it for an hour and a half. Take it up, put it into a deep dish, cover with good stock, and add two onions, a sliced carrot, a bimch of parsley, a sprig of thyme, a bay-leaf, a blade of mace, and a little pepper and salt. Stew the veal very gently in a moderate oven till it is so tender that a skewer will pierce it easily. Strain and skim the gravy, and thicken a portion of it with a little brown thickening. Place the veal on a dish, pour the sauce over, and garnish with sliced lemon and parsley. Stewed mushrooms, green peas, and various kinds of dressed vege- tables maj-- be served with this dish. Some cooks, instead of first browning the meat, put it at once into a dish, pour stock over it, surround it with herbs, onions, carrots, &c., then cover the dish with a coarse paste of flour and water, and bake the veal in a moderate oven. Though the taste of the veal thus dressed is excellent, its appearance is not so good as when it is browned as above. Time to bake the veal, a shoulder which weighs ten pounds before it is boned will need five hours. Probable cost, 8|d. per pound. Veal Soup. — Take two poimds of the knuckle of veal. Divide it into three or four pieces, and put these into a stewpan with any bones or trimmings of veal or poultry that may be at hand, and add a quarter of a pound of lean ham, a few c uter sticks of celery, an onion with a clove stuck into it, a small blade of mace, six or eight peppercorns, a little salt

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