The British Cookery Book

A committee of ladies collected the receipts; the editor of the Manual of Domestic Economy arranged them — British cookery and household management, c.1864.

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Shoulder of Veal

1279. The shoulder of veal is carved like the shoulder of mutton by some people; but the best plan is to begin on the under-side, and then cut slices from the thick edge opposite the bone, and parallel with it. When stuffed, a portion must be served on each plate.

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