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Veal, Shoulder Of

Owing, no doubt, to the fact that the meat on this joint is rather coarse, the shoulder of veal is not so highly valued as other portions, and is seldom served, excepting as a family dish. It is occasionally plainly boiled, but is more frequently stuffed and roasted or braised. The knuckle should always be cut off and used to enrich the stew or to make gravy. Probable cost, if bought whole, 8 1/2d. per pound; if cut, 9d.