189. Shoulder Of Veal

Remove the knuckle and roast what remains, as the fillet; it may or may not be stuffed at pleasure; if not stuffed, serve with oyster or mushroom sauce; if stuffed, with melted butter.

190. Boned And Stewed Shoulder Of Veal

Bone the shoulder and lay in the orifice a veal forcemeat, roll and bind the shoulder, roast it an hour, then put it into a stewpan with good white or brown gravy and stew four or five hours, regulate the time to the size of the joint, take up the meat, strain the gravy to clear it of fat, and serve with forcemeat balls.

191. Shoulder Of Veal A La Predmontese

Strip the skin off the shoulder, leaving it attached at one end; now lard the meat with fat bacon or ham, add a seasoning of sweet herbs, mace, parsley, lemon-peel chopped fine, pepper, and salt; replace the skin, place it in a stew-pan with gravy, and stew till tender; then chop spinach fine, to which add a table-spoonful of vinegar, chop a lettuce with it, also some onions, parsley, and mushrooms, stew them in butter; add to them when tender some of the gravy, bits of ham, and some sweetbreads, stew all together for a short time, lift up the skin of the shoulder, and place the herbs over and under, return the skin as before, pour melted butter over it, add crumbs of bread, brown it in the oven, and serve hot with gravy in the dish.