Cassell's dictionary of cookery

butcher will, if desired, perform the operation of boning, which is rather troublesome to those not accustomed to it. Lay the joint upon the table, skin downwards. With a sharp knife detach the flesh from the blade-bone first on one side and then on the other, and be especially careful not to pierce the outer skin. When the bone is quite free, loosen it from the socket, and draw it out. The bone of the knuckle is sometimes left in, but when it is necessary to remove it the same rules need to be observed. The knife must be worked close to the bone, and the outer skin must not be pierced. An excellent grill may be made of the blade-bone if a little of the meat is left on it. Veal, Shoulder of. Braised (to eat cold). — Take a whole shoidder of veal weighing about nine pounds. Cut off the knuckle, and bone the joint entirely without piercing the skin. Place the joint on the table skin downwards, trim neatly, cut away some of the meat to make it even, sprinkle salt and pepper upon it, and spread over it a layer two inches and a half thick of good forcemeat made with equal parts of lean veal and fat bacon minced, pounded, and pressed through a sieve, and seasoned with pepper, salt, and grated nutmeg; two or three finely-minced truffles may, if Hked, be added to the forcemeat. Fold the shoulder over to enclose the forcemeat, bind it with tape, and roll it in a napkin. Tie the ends securely, and fasten string round the roll to keep it in shape. Place the veal in a braising-pan upon a bed of sliced vegetables; put with it the bones and trimmings of the veal, including the knuckle, also two blanched calf's feet, the blanched rind of the bacon which was used for the forcemeat, and a little pepper and salt. Pour over all as much boiling stock as will barely cover the veal, put it on the fire, let it boil up, skim carefully, and simmer gently for four hours. Take it from the fire, but let it remain in the liquor till cool. Take it up, remove the napkin, tie it in a fresh one, and place upon it a dish with a weight. Let it remain until the next day. Remove the napkin, brush the veal over two or three times with liquid glaze, and serve it, garnished with parsley, aspic jelly, kc. This jelly may be made of the liquor in which the shoulder was simmered, strained, freed from fat, and clarified. The calf's feet which were stewed with the veal may be served with sauce on a separate dish {see Calf's Foot a la Poulette). This is a good dish for a picnic or for a cold collation. Time to simmer the veal, four hours. 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