Shoulder of Veal is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of a shoulder of veal that's boned, stuffed and braised on a bed of vegetables with herbs and spices. The full recipe is presented here and I hope you enjoy this classic British version of: Shoulder of Veal.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
SHOULDER OF VEAL, Stuffed and Stewed.
903. INGREDIENTS.—A shoulder of veal, a few slices of ham or bacon, forcemeat No. 417, 3 carrots, 2 onions, salt and pepper to taste, a faggot of savoury herbs, 3 blades of pounded mace, water, thickening of butter and flour.
Mode.—Bone the joint by carefully detaching the meat from the blade-bone on one side, and then on the other, being particular not to pierce the skin; then cut the bone from the knuckle, and take it out. Fill the cavity whence the bone was taken with a forcemeat made by recipe No. 417. Roll and bind the veal up tightly; put it into a stew-pan with the carrots, onions, seasoning, herbs, and mace; pour in just sufficient water to cover it, and let it stew very gently for about 5 hours. Before taking it up, try if it is properly done by thrusting a larding-needle in it: if it penetrates easily, it is sufficiently cooked. Strain and skim the gravy, thicken with butter and flour, give one boil, and pour it round the meat. A few young carrots may be boiled and placed round the dish as a garnish, and, when in season, green peas should always be served with this dish.
Time.—5 hours. Average cost, 7d. per lb.
Sufficient for 8 or 9 persons. Seasonable from March to October.
Modern Redaction
Ingredients:
1 shoulder of veal
6 slices of ham or bacon
200g veal forcemeat (about)
3 carrots, scraped
2 onions, peeled and halved
salt and freshly-ground black pepper, to taste
1 bunch of savoury herbs, securely tied together
1/2 tsp ground mace
1 tbsp butter mixed to a paste with 2 tsp plain flour
Method:
Carefully bone the shoulder, by working along the scapula (blade bone) on both sides without piercing the skin. Work around the knuckle then take the bone out. Use the forcemeat to stuff the hole left by the bones then roll the veal up and bind it tightly.
Place the meat in a large pan with the carrots and onions then add the seasonings and herbs. Pour over just enough water to cover the meat then bring to a boil, reduce to a gentle simmer, cover the pan and cook slowly for 5 hours (the meat should be very tender when done).
Remove the meat from the pan then strain and skim the stock. Pour into a pan, bring to a simmer then whisk in the butter and flour mix, a small piece at a time, until thoroughly incorporated. Bring to a boil then take off the heat.
Arrange the meat on a serving dish and pour around the sauce. Garnish with baby carrots and green peas then serve.
