Name: Braised Veal
Cuisine: American
Ingredients: 1 piece of the shoulder weighing about five pounds; 1 removed and tie up the meat to make it firm; 1 piece of butter the size of half an egg; 1 few shavings of onion; 1 kettle or stone crock and let it get hot; 1 medium fire until the meat is brown on both sides; 2 hours and a half; 2 tablespoonfuls of hot water

Original Recipe

Take a piece of the shoulder weighing about five pounds. Have the bone removed and tie up the meat to make it firm. Put a piece of butter the size of half an egg, together with a few shavings of onion, into a kettle or stone crock and let it get hot. Salt and pepper the veal and put it into the kettle, cover it tightly and put it over a medium fire until the meat is brown on both sides, turning it occasionally. Then set the kettle back on the stove, where it will simmer slowly for about two hours and a half. Before setting the meat back on the stove, see if the juice of the meat together with the butter do not make gravy enough, and if not, put in about two tablespoonfuls of hot water. When the gravy is cold it will be like jelly. It can be served hot with the hot meat, or cold with the cold meat.

1 piece of the shoulder weighing about five pounds
1 removed and tie up the meat to make it firm
1 piece of butter the size of half an egg
1 few shavings of onion
1 kettle or stone crock and let it get hot
1 medium fire until the meat is brown on both sides
2 hours and a half
2 tablespoonfuls of hot water

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1

Take a piece of the shoulder weighing about five pounds.
2

Have the bone removed and tie up the meat to make it firm.
3

Put a piece of butter the size of half an egg, together with a few shavings of onion, into a kettle or stone crock and let it get hot.
4

Salt and pepper the veal and put it into the kettle, cover it tightly and put it over a medium fire until the meat is brown on both sides, turning it occasionally.
5

Then set the kettle back on the stove, where it will simmer slowly for about two hours and a half.
6

Before setting the meat back on the stove, see if the juice of the meat together with the butter do not make gravy enough, and if not, put in about two tablespoonfuls of hot water.
7

When the gravy is cold it will be like jelly.
8

It can be served hot with the hot meat, or cold with the cold meat.

Original Recipe

Ingredients

Instructions