Cassell's dictionary of cookery

The broad end of the shoulder must then be turned and skewered over the forcemeat. Tie a piece of oiled or greased paper over the joint, hang it tolerably near a clear fire, and at the end of twenty minutes draw it back and roast it gently until done enough. Basfe every quarter of an hour. Twenty minutes before it is taken up remove the paper, dredge the joint with flour, and baste till it is nicely browned. Place it on a dish, pour good brown sauce round it, and serve with a cut lemon on a plate. Send ham or bacon to table with it. Time to roast a shoulder of veal, three hours to three hours and a half. Probable cost, 8id. per pound, if bought whole. Veal, Shoulder of, Stuffed and Stewed. — Remove 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 bunch 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 vegetables may 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, and two table- spoonfuls of rice. Pour over these ingredients about five pints of cold stock or water, and let the soup simmer gently from three to four hoxu's. Carefully remove the scum as it rises. Strain the stock, season and flour as much of it as may be required for table with salt, white pepper, lemon-juice, and pounded mace, and thicken Avith white thickening. If preferred, this soup may be served with the boiled rice in it, and vnth sippets or forcemeat balls. The veal may be cut into neat pieces and served with parsley and butter or egg sauce.