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VEAL, SHOULDER OF, BRAISED (to eat cold)

Take a whole shoulder 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 liked, 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 upon a bed of sliced vegetables in a braising-pan; 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 the meat 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, etc. 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.