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📝 Description
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82
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🥘 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 blades of pounded mace, water, thickening of butter and flour.
👨🍳 Method
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; then cut the bone from the knuckle, and take it out. Fill the cavity whence the bone was taken with a forcemeat made by recipe No. 417. Roll and bind the veal up tightly; put it into a stew-pan with the carrots, onions, seasoning, herbs, and mace; pour in just sufficient water to cover it, and let it stew _very gently_ for about 5 hours. 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. Strain and skim the gravy, thicken with butter and flour, give one boil, and pour it round the meat. 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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Recipe 903 this week and, despite the lengthy cooking time, it turned out to be a delightful surprise. I found that the gentle, slow cooking process transformed the veal into a tender, melt-in-your-mouth experience that I hadn't anticipated from a vintage recipe. The most delightful discovery was the subtle, warm flavor the mace added to the dish — it was like a cozy blanket on a chilly evening. I used a mixture of ham and bacon for the filling, which added a lovely saltiness that balanced beautifully with the sweet carrots and onions. This dish is perfect for the weekend cook who enjoys taking their time to create something truly special. The slow stewing process means you can set it up in the morning and forget about it until dinner time. I served it with some fresh green peas, as suggested, and it made for a comforting, hearty meal that felt both nostalgic and satisfying. The key is to be patient and let the flavors meld together over the hours. Don't rush it — the reward is worth the wait.
