Shoulder of Veal a la Piedmontoise

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (21)
Instructions (15)
  1. Cut the skin off a shoulder of veal, so that it may hang at one end.
  2. Lard the meat with bacon or ham, and season it with pepper, salt, mace, sweet-herbs, parsley, and lemon-peel.
  3. Cover it again with the skin.
  4. Stew it with gravy until tender.
  5. Take up the veal.
  6. Chop sorrel and some lettuce small.
  7. Stew the chopped sorrel and lettuce in some butter with parsley, onions, and mushrooms until tender.
  8. Add some of the veal stewing liquor, sweet-breads, and bits of ham to the stewed herbs.
  9. Let all stew together a short time.
  10. Lift up the skin of the veal, lay the stewed herbs over and under.
  11. Cover it again with the skin.
  12. Moisten it with melted butter.
  13. Strew over it crumbs of bread.
  14. Send it to the oven to brown.
  15. Serve it up hot, with some good gravy in the dish.
Original Text
Shoulder of Veal a la Piedmontoise. CUT the skin off a shoulder of veal, so that it may hang at one end; then lard the meat with bacon or ham, and season it with pepper, salt, mace, sweet-herbs, parsley, and lemon-peel. Cover it again with the skin, stew it with gravy, and when it is tender, take it up. Then take sorrel, some lettuce chopped small, and stew them in some butter with parsley, onions, and mushrooms. When the herbs are tender, put to them some of the liquor, some sweet- breads, and bits of ham. Let all stew together a short time; then lift up the skin, lay the stewed herbs over and under, cover it again with the skin, moisten it with melted butter, strew over it crumbs of bread, and send it to the oven to brown. Serve it up hot, with some good gravy in the dish.
Notes
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