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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. Roll 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, etc., 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 cooked 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 1/2d. per pound.