A Shoulder of Veal à la Piemontoise

Name: A Shoulder of Veal à la Piemontoise
Ingredients: parmesan; bread; sweetbreads; mushrooms; onions; parsley; butter; lettuce; sorrel; lemon-peel; parsley; salt; mace; ham; pepper; lard; bacon; shoulder; veal

Preparation info

Difficulty
Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

About

Method

Take a Shoulder of Veal, cut off the Skin that it may hang at one End, then lard the Meat with Bacon and Ham