Shoulder of Veal

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

for stew or gravy

knuckle of the shoulder ↝ Veal, shoulder, arm, separable lean only, raw [Lamb, Veal, and Game Products]

for roasting

the other part ↝ Veal, shoulder, arm, separable lean only, raw [Lamb, Veal, and Game Products]
stuffing

for larding

lard it ↝ Lard [Fats and Oils]

to serve with

melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

for serving with blade bone

Blade bone, with a good devil of meat left on ↝ Pork, fresh, loin, blade (chops or roasts), bone-in, separable lean only, raw [Pork Products]
mushroom or oyster sauce ↝ Mushrooms, oyster, raw [Vegetables and Vegetable Products]
mushroom catsup in butter ↝ Mushrooms, raw [Other vegetables and combinations]

Instructions (5)

Cut off the knuckle of the shoulder, for a stew or gravy.
Roast the other part, with stuffing.
You may lard it.
Serve with melted butter.
Blade bone, with a good devil of meat left on, eats extremely well with mushroom or oyster sauce; or mushroom catsup in butter.

Original Text

Shoulder of Veal.

Cut off the knuckle of the shoulder, for a stew or gravy. Roast the other part, with stuffing. You may lard it. Serve with melted butter.

Blade bone, with a good devil of meat left on, eats extremely well with mushroom or oyster sauce; or mushroom catsup in butter.

Notes

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