Braised Veal
Select about five pounds of shoulder; remove the bone and tie the meat together to make it firm. Heat hot, in a kettle or stone crock, butter the size of half an egg and a few shavings of onion. Then season the veal with salt and pepper, put it into the kettle and cover tightly. Cook over a medium fire until the meat is well browned all over, turning it occasionally. Now set the kettle back where the contents will simmer slowly for two and one-half hours; but before doing so, should there not be enough gravy from the meat, add about two tablespoons of hot water. Serve hot with the hot meat. When cold the gravy will form a jelly to serve with the cold meat.