vernight.
Wrap the pork shoulder and veal shoulder meat in cheesecloth if
ver medium-high heat, brown roast on all sides. Add thyme
o 400 degrees F; season veal with pepper and half the
Have pocket cut in meat to hold stuffing.
Melt half the shortening in a heavy skillet.
Add onion and cook slowly until soft, then add parsley, celery, salt and bread crumbs.
Toss until well mixed.
Cool.
Add half the liquid and mix.
Stuff lightly into the pocket; tie with twine.
Rub outside of roast with salt, then brown on both sides in remaining shortening.
Pour in rest of liquid and bake in slow oven (325\u00b0) 2 to 2 1/2 hours.
Add more water if necessary.
Make gravy with remaining liquid.
th anchovies.
If veal is encased in a
Coat veal shoulder with flour mixed with salt
Saute bacon pieces with veal shoulder or shank and onion until meat and onions are golden brown.
Add canned chicken broth, paprika and salt.
Cover and simmer slowly until veal is tender, about 1 to 1 1/2 hours.
-pound bone-in pork shoulder roast will yield about 4 pounds
Place roast in roaster or heavy Dutch oven.
Add tenderizer to both sides of meat.
Dice onion and sprinkle on top.
Place several small pats of margarine around top of meat.
Tenderize meat with a fork and add lemon juice and vinegar slowly over meat. Cook in preheated oven at 375\u00b0 for 2 hours.
Brown roast on medium heat in dutch oven Remove
Brown mushrooms, remove and set aside.
Add onion and cook afew minutes till softened.
Put roast back and add Wine, Soup, thyme, marjoram, bayleaf and salt & pepper.
Cover and place in oven at 300 2 1/2 - 3 hours.
Add carrots and reserved mushrooms during last 1/2 hour of cooking.
Roll veal in 3 tablespoons flour mixed with paprika; brown meat in fat in Dutch oven and add rest of ingredients, except reserve 1/4 cup water and rest of flour.
Cover and cook over low heat for 2 hours and 30 minutes or until done.
Stir sauce and turn meat during cooking to take seasoning.
Yields 8 to 10 servings.
ocket in the center of veal. Rub garlic inside and out
minutes.
Spread the veal skin-side down flat on
edium high heat and brown veal well on all sides.
Place 4 cups water, veal, peppercorns and bay leaf in
ntil it shimmers.
Add roast to pan and brown well
n medium heat. Cook the veal, in batches, for about 2
Grind pork shoulder, veal shoulder, pork fat, powdered dry milk, kosher salt, onion powder, white pepper, mace, ginger, lemon zest, parsley, and crushed ice together.
Stuff in casings.
Trim fat off roast and cut into 1-inch cubes.
In a small roasting pan, combine all ingredients and bake, covered, until meat falls apart.
Skim off all fat.
Remove and shred meat. Return to cooking sauce, mix well, heat and serve.
One large serving equals 9 grams fat.
Can be frozen and warmed in preheated oven.
Place roast on rack of a roasting