{"id":6910,"slug":"stuffed-shoulder-of-veal","title":"STUFFED SHOULDER OF VEAL","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["shoulder of veal (blade removed)","bread crumbs","thyme","lemon juice","salt","pepper to taste","one egg","chopped mushrooms (if desired)"],"ingredients_norm":["shoulder of veal","bread crumb","thyme","lemon juice","salt","pepper","egg","mushroom"],"steps":["Have the blade removed, and fill the space with a stuffing made of bread crumbs, thyme, lemon juice, salt, pepper to taste and one egg, also chopped mushrooms if desired.","Sew up the opening, press and tie it into good shape and roast.","The stuffing may be made of minced meat, cut from the veal, and highly seasoned."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w24:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"b16aa18cfd84c6105a787e9c7431e38e8c5f1baaa7cf0c9bf5e2c768e80a6386","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T16:56:16Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/stuffed-shoulder-of-veal"}