Neck of Veal, Rolled and Roasted

Ingredients

• a Neck of Veal
• a little chopped parsley
• powdered thyme
• pepper and salt
• thin slices of the fatty part of the ham
• a bunch of parsley
• a sprig of thyme
• half an inch of lemon-rind
• half a small blade of mace
• a pint and a half of stock or water
• a tea-spoonful of corn-flour
• two table-spoonfuls of cream

Method

1. 1

   Lay the boned veal flat, sprinkle with parsley, thyme, pepper, and salt.

2. 2

   Spread forcemeat if preferred, lay ham slices, roll tightly, and bind with tape.

3. 3

   Rub with bacon fat and roast, basting frequently for about half an hour per pound.

4. 4

   Fry bacon-rind with veal bones, simmer with stock, parsley, thyme, lemon rind, and mace until reduced.

5. 5

   Strain, mix in corn-flour, boil until thick, add sugar browning and cream.

6. 6

   Baste meat with gravy before serving.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 161. The excerpt below is the record exactly as published.

a Neck of Veal (Feb. 25th). ' Ask the butcher to cut it for rolling, and bone the joint. Potatoes ; Spinach. For To-morrow.— A four-pound tin of Australian Meat ; a bottle of Preserved Raspberries. Breakfast.— Anchovy Toast (January 8th); Ham boiled yes¬ terday; Muffins (January 30th); Corn Flour Milk (June 19th). Luncheon. — Shepherd’s Pie, made of remnants of steak and cold mashed potatoes, if there be any (January 12th); Hasty Pudding (March 30th). Dinner.— Vermicelli Soup (March 22ncl). Neck of Veal, Rolled and Roasted.— Lay the boned veal flat on the table, and sprinkle upon it a little chopped parsley and powdered thyme, with pepper and salt . or, if preferred, spread forcemeat upon it. 1 ;ay thin slices of the 202 A YEA R'S COOKER Y. fatty part of the ham upon it, roll it very tightly, and hind it with tape. Hub it over with bacon fat and roast it before a clear fire, basting it frequently (March 4th). It will take about half an hour to the pound. Take two or three strips of bacon-rind and fry them with the veal bones. Put them into a stewpan, pour over them a Eint and a half of stock or water, and let them simmer gently for an our. Put in a bunch of parsley and a sprig of thyme, half an inch of lemon-rind, and half a small blade of mace, and simmer again till the gravy is considerably reduced. Strain it and free it from fat. Stir into it a tea-spoonful of corn-flour mixed smoothly with water, and boil it, stirring it all the time, for two or three minutes till thick. Add a little sugar browning and two table-spoonfuls of cream

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