Neck of Veal a la Crème
From Modern cookery, in all its branches, 1884
Serves 1
For variety, add a high flavor of mushrooms to the bechamel.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 211. The excerpt below is the record exactly as published.
NECK OF VEAL A LA CR^ME. {Or Au Bechamel.') Take the best end of a neck of white and well-fed veal, detach the flesh from the ends of the bones, cut them sufficiently short to give the joint a good square form, fold and skewer the skin over them, wrap a buttered paper round the meat, lay it at a moderate distance from a clear fire, and keep it well basted with butter for an hour and a quarter ; then remove the paper and continue the basting with a pint, or more, of bechamel or of rich white sauce, until the veal is sufficiently roasted, and well encrusted with it. Serve some bechamel under it in the dish, and send it very hot to table. For variety, give the bechamel in making it a high flavour of mushrooms, and add some small buttons stewed very white and tender
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.