Larded Veal Neck

Ingredients

• a neck of veal
• strips of fat bacon

Method

1. 1

   Trim neck, remove skin, and lard with bacon.

2. 2

   Braise carefully, ensuring liquor only touches the edge.

3. 3

   Baste until glossy and serve with sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2152. The excerpt below is the record exactly as published.

a neck of veal. Loosen the flesh from the ends of the bones. Cut the bones short to make the joint as square as possible, then fold and skewer the flank underneath. Wrap the joint in oiled paper, fasten it upon the spit, and put it down at a moderate distance from a clear fire. Baste liberally. Remove the paper, and baste the joint with a pint of good white sauce or with cream. This will impart to the surface of the veal a rich brown appearance and a delicious flavour. Serve the veal on a hot dish, pour white sauce round it, and send a little more to table in a tureen. If liked, white mushroom sauce may be served with the veal, as well as or instead of bechamel. Some cooks before roasting the veal let it lie in oil for a couple of hours, with a little pepper, salt, and powdered sweet herbs sprinkled over it. Time to roast the veal, two hours to two hours and a quarter, or twentj'-five minutes to the pound. Probable cost, lid. or Is. per pound. Veal, Neck of, Braised.— Take about four pounds of the best end of a neck of veal. Cut oft' the long bones, and saw off the chine bone. Put in the b«ttom of a braising-pan a sliced carrot, an onion stuck with two cloves, a bunch of parsley, a sprig of th)-me, a bay-leaf, and a few sticks of celery, with two or three slices of lean bacon or ham. Add the bones and trimmings of the veal with the scrag end of the neck if it is not wanted for other purposes. Pour in a little stock or water, as much as will almost, but not quite, cover the veal. Set the pan over a slow fire, and let its contents simmer very gently till the veal is tender. Strain the Liquor, and boil half of it quickly till it begins to thicken. With this glaze the meat until it has a bright glossy appearance. Thicken the remainder with a small piece of brown thicken- ing, or with fiour and butter kneaded together and stirred quickly over the fire until the paste is brown. Boil the sauce till smooth, skim well, stir the juice of an orange or lemon into it, and serve with the meat. Dressed vege- tables, such as peas, onions, carrots, potatoes, •spinach, sorrel, endive, and asparagus, may be served with the veal, and part of these may be used to garnish the dish. If liked, rice boiled for curry and with curry sauce ])oured over it may be sent to table as an accompaniment. Time, from an hour and three quarters to two hours to stew the veal. Probable cost, lid. or Is. per pound. Sufficient for five or six persons. Veal, Neck of, Braised (a la Barbarie). — Braise the best end of a neck of veal accord- ing to the instructions already given, and be- fore doing so lard it with strips of truffles {see Veal, Neck of. Larded). Put bacon over the veal in the pan to preserve the colour of the meat, and send Italian sauce to table as an accompaniment. Veal, Neck of, Larded.— To lard a neck of veal, first trim it by shortening the long bones and sawing off' the chine bone. With a sharp knife remove the skin and sinew which cover the fiUet, leaving the bones covered with fat, and lard the fillet thus bared closely and evenly with strips of fat bacon

Cook this with the app: pantry check, scaling, and the assistant.