Roast Neck of Veal
From Modern cookery, in all its branches, 1884
Serves 6
For the forcemeat, see Chapter VIII.
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 210. The excerpt below is the record exactly as published.
d forcemeat balls before it is dished ; skim the fat from the gravy, and serve it with the meat. This receipt, for which wre are indebted to a correspondent on whom wre 220 MODERN COOKERY. [chap. xi. can depend, and which we have not therefore considered it necessary to test ourselves, is for a joint which weighs ten pounds before it is boned. ROAST NECK OF VEAL. The best end of the neck will make an excellent roast. A force- meat may be inserted between the skin and the flesh, by first separating them with a sharp knife ; or the dish may be garnished with the forcemeat in balls. From an hour and a half to two hours will roast it. Pour melted butter
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Cook this with the app: pantry check, scaling, and the assistant.