A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). 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.
Preserved exactly as written in the original source
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
Modern guidance to help you succeed with this vintage recipe
Browning the veal creates a flavorful fond through the Maillard reaction, while the long, slow simmer breaks down tough connective tissues into gelatin, which thickens the braising liquid into a rich, glossy sauce. Tying the boneless roast ensures even cooking and maintains an attractive shape. The minimal liquid and tightly covered pot create a humid environment that prevents moisture loss while concentrating flavors through gentle evaporation.
The entire dish can be prepared up to 2 days ahead. Cool the veal in its braising liquid, then refrigerate in an airtight container. The jellied gravy will solidify, making it easy to remove any surface fat. Reheat gently in a covered pot at 300°F for 45-60 minutes, or slice cold and serve with the jellied gravy.
Store the braised veal in its cooking liquid in an airtight container in the refrigerator for up to 4 days. The gravy will gel when cold and can be served as written, or gently reheated. Slice only what you need, keeping the remaining roast whole to prevent drying. Not recommended for freezing, as veal can become grainy when thawed.
AI-generated tips from Chef Cecil's culinary database
The entire dish can be prepared up to 2 days ahead. Cool the veal in its braising liquid, then refrigerate in an airtight container. The jellied gravy will solidify, making it easy to remove any surface fat. Reheat gently in a covered pot at 300°F for 45-60 minutes, or slice cold and serve with the jellied gravy.
Store the braised veal in its cooking liquid in an airtight container in the refrigerator for up to 4 days. The gravy will gel when cold and can be served as written, or gently reheated. Slice only what you need, keeping the remaining roast whole to prevent drying. Not recommended for freezing, as veal can become grainy when thawed.
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