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Shoulder of Veal

For the braised shoulder of veal the bones should be removed and the meat stuffed, using finely chopped onions in small quantity, a high seasoning of salt, pepper and thyme and sufficient melted beef drippings to moisten the bread crumbs; the prepared meat should be laid on a bed of thinly sliced carrots and a few slices of onion and a pint of boiling water poured in before covering the pan. Veal needs long slow cooking and four hours is not too much for a good sized shoulder.