French Way of Dressing a Shoulder of Veal
From The English cookery book (1860).
A historical recipe
The English cookery book, by J. H. (John Henry) Walsh and University of Leeds. Library (1860).
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
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- 433.
- Cut the veal into squares and parboil them, then put the meat in the dish in which it is to go to table;
- season with salt, cayenne, nutmeg, powdered mace, and grated lemon rind, adding some butter or veal dripping rolled in flour.
- Make a gravy of the bones and trimmings, strain, and pour it in.
- Set it in a hot Dutch oven, and bake till brown ;
- when nearly done add two glasses of white wine, and serve hot.
Plating
Cookware for this recipe
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Casserole pot
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Chef's knife
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Grater
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Sieve