Stewed Shoulder of Veal (English Receipt)

Ingredients

• 1 shoulder veal
• savoury herbs, minced small
• salt
• cayenne
• mace, pounded
• ham
• 5 hours good brown gravy
• forcemeat balls

Instructions

1. Bone the shoulder of veal.
2. Strew the inside thickly with savoury herbs that have been minced small.
3. Season well with salt, cayenne, and pounded mace.
4. Lay a layer of ham cut in thin slices and freed from rind and rust on top of the seasoning.
5. Roll up the veal and bind it tightly with a fillet.
6. Roast it for an hour and a half.
7. Simmer it gently in good brown gravy for five hours.
8. Add forcemeat balls before dishing.
9. Skim the fat from the gravy and serve it with the meat.