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✪ Roast Neck of Veal over it when it is dished, and
serve it like other joints. Let it be floured when first laid to the
fire, kept constantly basted, and always at a sufficient distance to
prevent its being scorched.
1^ to 2 hours.
For the forcemeat, see No. 1, Chapter VIII. From 8 to 10
minutes will fry the balls.
NECK OF VEAL A LA CR^ME.
{Or Au Bechamel.')
Take the best end of a neck of white and well-fed veal, detach
the flesh from the ends of the bones, cut them sufficiently short to
give the joint a good square form, fold and skewer the skin over
them, wrap a buttered paper round the meat, lay it at a moderate
distance from a clear fire, and keep it well basted with butter for an
hour and a quarter ; then remove the paper and continue the
basting with a pint, or more, of bechamel or of rich white sauce, until
the veal is sufficiently roasted, and well encrusted with it. Serve
some bechamel under it in the dish, and send it very hot to table.
For variety, give the bechamel in making it a high flavour of
mushrooms, and add some small buttons stewed very white and
tender✪ Neck of Veal a la Crème, to the portion reserved for saucing the joint.
2 to 2j hours.
VEAL GOOSE.
( City of London receipt .)
“ This is made with the upper part of the flank of a loin of veal
(or sometimes tha’j of the fillet) covered with a stuffing of sage and
onions, then rolled, and roasted or broiled. It is served with brown
gravy and apple sauce✪ Veal Goose, is extremely savoury, and has many
admirers.” We transcribe the exact receipt for this dish, which was
Erocured for us from a house in the city, which is famed for it. We
ad it tested with the skin of the best end of a fine neck of veal,
from which it was pared with something more than an inch depth
CHAP. XI.]
VEAL.
221
of tlie flesh adhering to it. It was roasted one hour, and answered
extremely well. It is a convenient mode of dressing the flank of the
veal for eaters who do not object to the somewhat coarse savour of
the preparation. When the tendrons or gristles of a breast, or part
of a breast of veal, are required for a separate dish, the remaining
portion of the joint may be dressed in this way after the bones have
been taken out; or, without removing them, the stuffing may be
inserted under the skin.
KNUCKLE OF VEAL EN RAGOUT. ✪ Knuckle of Veal en Ragout
Page 211 · 4 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The best end of the neck will make an excellent roast. A forcemeat 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 over it when it is dished, and serve it like other joints. Let it be floured when first laid to the fire, kept constantly basted, and always at a sufficient distance to prevent its being scorched.
1^ to 2 hours.
For the forcemeat, see No. 1, Chapter VIII. From 8 to 10 minutes will fry the balls.
NECK OF VEAL A LA CREME.
{Or Au Bechamel.')
Take the best end of a neck of white and well-fed veal, detach the flesh from the ends of the bones, cut them sufficiently short to give the joint a good square form, fold and skewer the skin over them, wrap a buttered paper round the meat, lay it at a moderate distance from a clear fire, and keep it well basted with butter for an hour and a quarter ; then remove the paper and continue the basting with a pint, or more, of bechamel or of rich white sauce, until the veal is sufficiently roasted, and well encrusted with it. Serve some bechamel under it in the dish, and send it very hot to table. For variety, give the bechamel in making it a high flavour of mushrooms, and add some small buttons stewed very white and tender, to the portion reserved for saucing the joint.
2 to 2j hours.
VEAL GOOSE.
( City of London receipt .)
“ This is made with the upper part of the flank of a loin of veal (or sometimes tha’j of the fillet) covered with a stuffing of sage and onions, then rolled, and roasted or broiled. It is served with brown gravy and apple sauce, is extremely savoury, and has many admirers.” We transcribe the exact receipt for this dish, which was
Procured for us from a house in the city, which is famed for it. We had it tested with the skin of the best end of a fine neck of veal, from which it was pared with something more than an inch depth
of tlie flesh adhering to it. It was roasted one hour, and answered extremely well. It is a convenient mode of dressing the flank of the veal for eaters who do not object to the somewhat coarse savour of the preparation. When the tendrons or gristles of a breast, or part of a breast of veal, are required for a separate dish, the remaining portion of the joint may be dressed in this way after the bones have been taken out; or, without removing them, the stuffing may be inserted under the skin.
KNUCKLE OF VEAL EN RAGOUT.
Records on this page
Roast Neck of VealNeck of Veal a la CrèmeVeal GooseKnuckle of Veal en Ragout