A Shoulder of Veal à la Piemontoise

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take a Shoulder of Veal, cut off the Skin that it may hang at one End, then lard the Meat with Bacon and Ham, and season it with Pepper, Salt, Mace, Sweet Herbs, Parsley, and Lemon-peel; cover it again with the Skin, stew it with Gravy, and when it is just tender take it up; then take Sorrel, some Lettuce chopp’d small, and stew them in some Butter with Parsley, Onions, and Mushrooms; The Herbs being tender put to them some of the Liquor, some Sweetbreads, and some Bits of Ham; let all stew together a little while, then lift up the Skin, lay the stew’d Herbs over and under, cover it with the Skin again, wet it with melted Butter, strew it over with Crumbs of Bread, and send it to the Oven to Brown; serve it hot, with some good Gravy in the Dish. The French strew it over with Parmesan before it goes to the Oven.