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.
Detach the meat from the other side of the bone without piercing the skin.
Cut the bone from the knuckle.
Remove the bone.
Lard the lean part of the meat.
Mix salt and mixed spice.
Rub the seasoning on the meat where the bone was cut.
Stuff and braise
Stuff the shoulder with veal stuffing, sausage meat, or suet pudding.
Braise the stuffed shoulder until done.
Check tenderness with a larding needle.
Serve
Serve sliced thinly, as this joint is excellent cold.
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
- Provides the main meat, which becomes tender through slow braising.
- Veal stuffing or sausage meat or suet pudding
- Fills the cavity left by the bone, adding moisture and richness as it cooks.
- Lard (in the method)
- Larding adds fat through the lean meat, keeping it moist during braising.
The step that matters
Check tenderness with a larding needle. Veal shoulder is a tough, collagen-rich cut that needs long, slow braising to soften. Testing with a needle shows whether the meat is truly tender, since it can look done before the connective tissue has broken down.
“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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