Veal Neck a la Braise

Ingredients

• the best end of veal
• bacon rolled in parsley
• an onion
• two carrots
• two heads of celery
• about a glass of Madeira wine

Method

1. 1

   Lard the veal with bacon, salt, pepper, and nutmeg.

2. 2

   Put it into a tosser and cover with water.

3. 3

   Add the scrag end, bacon or ham, onion, carrots, celery, and Madeira wine.

4. 4

   Stew quickly for two hours or until tender.

5. 5

   Strain off the liquor, mix flour and butter in a stew-pan until brown, and lay the veal in this.

6. 6

   Let it color over the fire, then lay it into a dish, stir in some liquor, boil up, skim nicely, and squeeze orange or lemon juice into it.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 510. The excerpt below is the record exactly as published.

the best end of a small neck ; cut the bones short, but leave it whole: then put it into a stewpan just covered with brown gravy ; and when it is nearly done, have ready a pint of boiled peas, three cucum- bers pared and sliced, and two cabbage- lettuces cut into quarters, all stewed in a little good broth : put them to the veal, and let them simmer ten minutes. When the veal is in the dish, pour the sauce and vegetables over it, and lay the latter with forcemeat balls round it VEAL, Knuckle of, to Stew. — As few people are fond of boiled veal, it may be well to leave the knuckle small and take off some cutlets or collops be- fore it is dressed ; but as the knuckle will keep longer than the fillet, it is best not to cut off slices till wanted. Break the bones, to make it take less room ; wash it well ; and put it into a saucepan with three onions, a blade of mace or two, and a few pepper-corns ; cover it with water, and simmer till quite ready. In the meantime some macaroni should be boiled with it if approved, or rice, or a little rice-flour, to give it a small degree of thickness; but don't put too much. Before it is served, add half-a-pint of milk and cream, and let it come up either with or without the meat. Or fry the knuckle with sliced onions and butter to a good brown ; and have ready peas, lettuces, onion, and a cu- cumber or two, stewed in a small quan- tity of water an hour ; then add these to the veal ; and stew it till the meat is tender enough to eat, but not overdone. Add pepper, salt and a bit of shred taint, and serve altogether. VEAL, Leg of, to Roast. — Let the fillet be cut large or small as best suits the number of your company. Take out the bone, fill the space with a fine stuffing, and let it be skewered quite round ; and send the large side uppermost. When half-roasted, if not before, put a paper over the fat; and take care to allow a sufficient time, and put it a good distance from the fire, as the meat is very solid ; serve with melted butter poured over it. — You may pot some of it. VEAL, Neck of. — Cut off the scrag to boil, and cover it with onion- sauce. It should be boiled in milk and water. Parsley and butter may be served with it, instead of onion sauce. Or it may be stewed with whole rice, small onions, and pepper-corns, with a very little water. Or boiled and eaten with bacon and greens. The best end may be either roasted, broiled as steaks, or made into pies. VEAL, Neck of a la Braise. — Lard the best end with bacon rolled in parsley chopped fine, salt, pepper, and nutmeg ; put it into a tosser, and cover it with water. Put to it the scrag end, a little lean bacon or ham, an onion, two carrots, two heads of celery, and about a glass of Madeira wine

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