Shoulders of Veal Stuffed
Ingredients
Directions
Prepare the shoulder
Lay the shoulder skin side down.
Detach the meat from the blade bone with a sharp knife.
Hold the shoulder edgewise and detach the meat from the other side of the bone without piercing the skin.
Cut the bone from the knuckle and remove it.
Optionally, leave the other bone in for better shape.
Lard the lean part of the meat.
Mix salt and mixed spice.
Rub the mixture on the meat where the bone was removed.
Stuff and braise
Stuff the shoulder with veal stuffing, sausage meat, or suet pudding.
Braise the stuffed shoulder until done, checking with a larding needle for tenderness.
Serve garnished and sliced thinly.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Veal shoulder
- Forms the main body of the dish and, as connective-rich meat, becomes tender with slow braising.
- Lard (in the method)
- Adds fat that keeps the lean meat moist during long cooking.
- Veal stuffing
- Fills the cavity where the bone was removed, adding moisture and flavour to the sliced meat.
The step that matters
Braise the stuffed shoulder until done. Veal shoulder is connective-rich and needs slow, moist heat to become tender. Testing with a larding needle shows whether the meat gives easily; undercooked meat stays firm and chewy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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