Braised Veal
Have the butcher remove the bones from a shoulder of veal. Make a stuffing with I quart of stale bread, I chopped onion, a high seasoning of salt, pepper and thyme and 6 tablespoonfuls of melted beef suet. Stuff and tie the meat in shape. In the bottom of the pan put I layer each of sliced carrot and onion, add a bit of bay leaf, 2 cloves and 6 peppercorns; on this place the meat. Pour round it I pint of stock (made from the bones) or water and I cupful of cooked tomato. Add salt and pepper. Cover closely.
Place in a slow oven. Allow three-quarters of an hour for each pound (with bones removed).
Strain the sauce, diluting if necessary. A knuckle of veal may be cooked in the same way, allowing an hour per pound.