Mrs. Beeton's All About Cookery

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Veal, Stuffed and Stewed Shoulder of

and squeeze them nearly dry, then mash
and squeeze them nearly dry, then mash

INGREDIENTS for dish for 10 to 12 persons. A shoulder of veal, a few slices of ham or bacon, forcemeat, 3 carrots, 2 onions, salt and pepper to taste, a faggot of savoury herbs, 3 blades of pounded mace, water; a thickening of butter and flour.

AVERAGE COST, 8d. per lb.

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. Roll and bind the veal up tightly; put it into a stewpan with the carrots, onions, seasoning, herbs and mace; pour in just sufficient water to cover it, and let it st We very gently for about 5 hours. Before taking it up, try if it is properly done by thrusting a lardingneedle 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.

SEASONABLE from March to October.

VEAL, STEWED.

Veal, Stewed, with Peas, Young

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