Neck of Veal à la Crème
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 163. The excerpt below is the record exactly as published.
Neck of Veal a la Creme. Take the same part of veal as is used for the cutlets. Cut the bones short enough to enable you to roll the flanks underneath ; give it a square shape ; marinade it for a couple of hours with oil, parsley, sliced shallots, pepper, salt, thyme, and bay-leaves. Fasten it on the spit, so that the shape be not altered, and then wrap it up in buttered paper. When it has roasted for an hour and a quarter, take oif the paper. Have ready a smooth sauce
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