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Neck of Veal with Sweet Herbs
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 with Sweet Herbs. Lard the thick part of a neck of veal after having neatly trimmed it ; put it into a deep dish to marinade for three hours with parsley, chives, mushrooms, a bay-leaf, a little thyme, two shallots, all chopped very fine, adding pepper, grated nutmeg, and a little oil. When the meat has absorbed the flavour, roast it at a moderate fire, covering it with this seasoning, and tying round it two sheets of white paper Avell buttered. When it is done, take off the paper, and with a knife remove all the seasoning which adheres either to the meat or to the paper, and put it into a saucepan with a little gravy, a dash of vinegar, a piece of butter
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Cook this with the app: pantry check, scaling, and the assistant.