SHOULDER OF VEAL, Stuffed and Stewed

Ingredients

• A shoulder of veal
• a few slices of ham or bacon
• forcemeat No. 417
• 3 carrots
• 2 onions
• salt and pepper to taste
• a faggot of savoury herbs
• 3 blade pounded mace
• water
• thickening of butter and flour

Instructions

1. Bone the joint by carefully detaching the meat from the blade-bone on one side, and then on the other, being particular not to pierce the skin;
2. then cut the bone from the knuckle, and take it out.
3. Fill the cavity whence the bone was taken with a forcemeat made by recipe No. 417.
4. Roll and bind the veal up tightly;
5. put it into a stew-pan with the carrots, onions, seasoning, herbs, and mace;
6. pour in just sufficient water to cover it, and let it stew _very gently_ for about 5 hours.
7. Before taking it up, try if it is properly done by thrusting a larding-needle in it: if it penetrates easily, it is sufficiently cooked.
8. Strain and skim the gravy, thicken with butter and flour, give one boil, and pour it round the meat.
9. A few young carrots may be boiled and placed round the dish as a garnish, and, when in season, green peas should always be served with this dish.