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Stuffed Shoulder Of Veal

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 15 ingredients

  1. 2 carrots
  2. 4 Ibs. weight
  3. 2 oz. of mixed salt
  4. Nutmeg
  5. Cut
  6. 2 Ibs. of fat bacon
  7. Forcemeat
  8. 2 pinches of salt
  9. 2 lbs. of fillet of veal
  10. 3 cloves
  11. 4 quarts of water
  12. Chop
  13. Pepper
  14. 1 gill of brandy
  15. 3 onions

Possible health benefits

General information, not medical advice.

  1. Carrot High in vitamin A · Source of vitamin K · Source of potassium

    High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g

    • Vitamin A contributes to normal iron metabolism.
    • Vitamin A contributes to the maintenance of normal mucous membranes.
    • Vitamin A contributes to the maintenance of normal skin.
    3 more authorised claims
    • Vitamin A contributes to the maintenance of normal vision.
    • Vitamin A contributes to the normal function of the immune system.
    • Vitamin A has a role in the process of cell specialisation.

    Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet

    Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.

  2. Bell pepper High in vitamin C · High in protein · Source of vitamin B6

    High in vitamin C · 83 mg per 100 g, 103% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in protein · 1.7 g per 100 g, 25% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin B6 · 0.4 mg per 100 g, 26% of the reference intake per 100 g

    • Vitamin B6 contributes to normal cysteine synthesis.
    • Vitamin B6 contributes to normal energy-yielding metabolism.
    • Vitamin B6 contributes to normal functioning of the nervous system.
    7 more authorised claims
    • Vitamin B6 contributes to normal homocysteine metabolism.
    • Vitamin B6 contributes to normal protein and glycogen metabolism.
    • Vitamin B6 contributes to normal psychological function.
    • Vitamin B6 contributes to normal red blood cell formation.
    • Vitamin B6 contributes to the normal function of the immune system.
    • Vitamin B6 contributes to the reduction of tiredness and fatigue.
    • Vitamin B6 contributes to the regulation of hormonal activity.

    Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

    Nutrients per 100 g of “Pepper, banana, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • 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.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • 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

  1. I advise dressing a whole shoulder, because it is occasionally useful to have large joints;
  2. besides which, this will make a firstrate dish for picnics.
  3. Take a shoulder of veal, weighing about 8 lbs., without the knuckle;
  4. bone it entirely, without piercing the skin;
  5. spread it on the table, the skin downwards;
  6. pare off some of the meat from the thickest parts, to leave it of an even thickness ;
  7. Add to these trimmings, 2 lbs.
  8. of fillet of veal, and 2 Ibs.
  9. of fat bacon;
  10. season with 2 oz.
  11. of mixed salt, pepper, and grated nutmeg;
  12. chop the whole together, and pound for ten minutes in the mortar;
  13. cut 4 lb.
  14. of fat bacon in large dice (reserve the rind, to blanch with the calf’s feet), and mix it with the forcemeat;
  15. sprinkle over the shoulder 2 pinches of salt, and 3 small pinches of pepper;
  16. spread the forcemeat on the shoulder, about 3 inches thick;
  17. fold the shoulder over, to enclose the forcemeat, and roll it up ma cloth, to keep the shape;
  18. tie both ends with string ;
  19. tie also two pieces of string across, to prevent its bulging out, when boiling.
  20. Put in the oval stewpan: 4 quarts of water;
  21. 1 gill of brandy ;
  22. 3 calf’s feet, previously boned and blanched;
  23. the rind of the bacon, also blanched;
  24. the bones broken in pieces;
  25. 2 carrots (say 8 oz.);
  26. 3 onions (say 10 oz.);
  27. 3 cloves;
  28. 1 double faggot ;
  29. 2 oz.
  30. of salt;
  31. 4 0z.
  32. of pepper;
  33. put on the fire;
  34. boil, skim, and simmer for four hours;
  35. then take off the fire;
  36. drain the shoulder, untie it, take off the cloth, and put the shoulder on a baking sheet ;
  37. rinse the cloth in hot water, and retie the shoulder in it as before boiling ;
  38. press it between two baking sheets, with a 4 Ibs.
  39. weight on the top;
  40. when cold untie, and put it on a dish;
  41. strain the liquor through a clean napkin ;
  42. clear it of all fat, and let it cool in a basin, to set to a jelly, to garnish the stuffed shoulder.* Remember to press the calf’s feet used, in the same way as directed for Calf’s Feet a la Puulette (wide page 105), and to warm, and serve them with Poulette Sauce, or fried next day.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Baking tray
  • Mortar and pestle
  • Chef's knife
  • Cutting board
  • Grater
  • Slotted spoon
  • Sieve
  • Colander