French Way of Dressing a Shoulder of Veal
From Godey's Lady's Book January 1864 (1864).
No ratings yet
A historical recipe
Godey's Lady's Book January 1864, by Louis A. Godey, Sarah Josepha Hale (1864).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Cut the veal into nice square pieces or mouthfuls, and parboil them.
- Put the bone and trimmings into another pot and stew them slowly a long time, in a very little water, to make the gravy.
- Then put the meat into the dish in which it is to go to table, and season it with a very little salt and Cayenne pepper, the yellow rind of a large lemon grated, and some powdered mace and nutmeg.
- Add some bits of fresh butter rolled in flour, or some cold dripping of roast veal.
- Strain the gravy and pour it in.
- Set it in a hot oven, and bake it brown.
- When nearly done, add two glasses of white wine, and serve it up hot.
- Any piece of veal may be cooked in this way.
Plating
Cookware for this recipe
-
Chef's knife
-
Grater
-
Sieve