118 Veal Shoulder Downstage

Preparation info

  • Difficulty

    Medium

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Veal shoulder 2 lb. 2 lb. 1 kilo
White stock (chicken, veal, or vegetable) To cover To cover To cover
Salt ½ tsp. ½ tsp. 2 grams
Carrot 1 small 1 small 1 small
Onion 1 medium 1 medium 1 medium
Cloves 6 6 6
Leek 1 1 1
Parsley stalks 2 2 2
Thyme 1 1 1
Bay leaf 1 1 1
Butter 3 tbsp. oz. 45 grams
Flour 6 tbsp. oz. 45 grams
Veal cooking liquor cups 1 pint 570 milliliters
Small onions 12 12 12
Button mushrooms 15 15 15
Egg yolks 2 2 2
Cream ¼ cup 2 fl. oz. 60 milliliters
Lemon juice ½ lemon ½ lemon ½ lemon
Parsley To garnish To garnish To garnish

Method

Method of Preparation

  1. Cut veal into 1-inch cubes.
  2. Peel carrots, onion (stick with cloves).
  3. Tie leek, parsley, bay leaf, and thyme together.
  4. Remove and keep stalks from mushrooms.
  5. Peel small onions and cook in white stock.
  6. Mix yolks with cream.
  7. Measure butter, flour.
  8. Chop parsley.

Method of Cookery

  1. Place cubed veal in saucepan, cover with stock, add salt, and bring to boil—skim.
  2. Add carrot, onion, and herbs. Simmer for 1½ hours.
  3. Prepare a roux with butter and flour after 1 hour’s cookery.
  4. Measure ½ pint veal cooking liquor and add the mushrooms and their stalks. Cook for 15 minutes. Remove mushrooms, throw away stalks.
  5. Remove vegetables and herbs from meat and add cooked mushrooms and onions.
  6. Finish sauce by adding yolks and cream and a few drops of lemon juice. Strain over veal, mushrooms and onions.
  7. Heat (DO NOT BOIL). Serve sprinkled with chopped parsley.

Serving

Serve with plain Boiled Rice mixed with chopped parsley and skinned, pipped, and diced red tomatoes. Serve a very good, full-bodied, white wine.