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Shoulder of Veal Stuffed and Braised

Take a large stale loaf of baker's bread, trim off all the crust and rub the crumbs as fine as possible with the hands. Soak the crust in a bowl of cold water for fifteen minutes, then drain, squeeze out as much of the water as possible, rub fine and add to the crumbed bread. Put through the chopper sufficient suet to measure a good half cupful. Chop two onions quite fine, place in a frying pan, with one tablespoonful of the chopped suet and fry until lightly colored. To the bread add a high seasoning of salt, pepper and dried thyme, then mix with it the suet and onions. A couple of tablespoonfuls of sausage meat makes a good addition, although not absolutely necessary. Have the butcher bone the piece of meat. With the bones make a pint or more of meat stock. Stuff the meat with the mixture and fasten the ends with one or two stitches of thin twine. In the braising-pan put a layer each of very thin sliced onions, and carrots and on it arrange the meat. Drop in one corner of the pan a bouquet made with a few sprigs of parsley, a stalk of celery, a bay leaf and two cloves. Heat the stock and pour it around the meat. Cover closely and braise in a moderate oven for three hours. Prepared in this way the meat will be juicy and well flavored instead of being dry and tasteless, as is too often the case with roast veal.