Stewed Shoulder of Veal

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Yield: 10.0 pounds (before boning)
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

For the veal shoulder

a shoulder of veal ↝ Veal, shoulder, arm, separable lean only, raw [Lamb, Veal, and Game Products]
savoury herbs minced small
salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
pounded mace ↝ Spices, mace, ground [Spices and Herbs]
a layer of ham cut in thin slices and freed from rind and rust ↝ Ham [Cold cuts and cured meats]

For the gravy and serving

good brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]
forcemeat balls

Instructions (9)

Bone a shoulder of veal.
Strew the inside thickly with savoury herbs minced small.
Season it well with salt, cayenne, and pounded mace.
Place on these a layer of ham cut in thin slices and freed from rind and rust.
Roll up the veal, and bind it tightly with a fillet.
Roast it for an hour and a half.
Simmer it gently in good brown gravy for five hours.
Add forcemeat balls before it is dished.
Skim the fat from the gravy, and serve it with the meat.

Original Text

STEWED SHOULDER OF VEAL.

(English Receipt.)

Bone a shoulder of veal, and strew the inside thickly with savoury herbs minced small; season it well with salt, cayenne, and pounded mace; and place on these a layer of ham cut in thin slices and freed from rind and rust. Roll up the veal, and bind it tightly with a fillet; roast it for an hour and a half, then simmer it gently in good brown gravy for five hours; add forcemeat balls before it is dished; skim the fat from the gravy, and serve it with the meat. This receipt, for which we are indebted to a correspondent on whom we 220can depend, and which we have not therefore considered it necessary to test ourselves, is for a joint which weighs ten pounds before it is boned.

Notes

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