Cassell's dictionary of cookery

neck of veal, first trim it by shortening the long bones and sawing off' the chine bone. With a sharp knife remove the skin and sinew which cover the fiUet, leaving the bones covered with fat, and lard the fillet thus bared closely and evenly with strips of fat bacon. Afterwards braise the veal according to the instructions already given, and be careful that the liquor is high enough only to touch the edge of the surface of the veal, and that it does not cover the larding. When the veal is tender, take it up, and keep it hot. Strain the liquor, skim the fat from it, and boil it down till it begins to thicken. Put the veal in the oven, and baste constantly for a quarter of an hour or till it has a bright glossy appearance. Place it on a dish, and send good brown sauce to table with it. Veal, Neck of, Boast.— Take the best end of a neck of veal, saw off the chine bone, and run a strong skewer through the joint lengthwise, wrap in buttered paper, and tie it to the spit. If the joint is not wrapped in paper, it must be well dredged with flour, and basted very liberally with dripping from the pan. Put it down before a clear fire, and at a sufficient distance to keep it from being scorched. A quarter of an hoar before the joint is taken up, remove the paper, dredge the meat with flour, and baste with a little butter dissolved in a spoon. Pour the fat from the pan, leaving the brown sediment behind, stir into it a quarter of a pint of thin melted butter, and add a little salt ; then strain the sauce into a saucepan, and let it boil. Put the joint on a hot dish, pour part of the sauce round it, and send the rest to table in a tureen. Send the joint to table accompanied by bacon, ham, tongue, or pickled pork on a separate dish, and with a cut lemon on a plate. Parsley sauce, onion sauce, white sauce, and rice sauce may all be served with roast neck of veal. Time to roast the veal, an hour and a half to two hours, or twenty-five minutes to the pound. Probable cost, lid. or Is. per pound. Veal, Neck of, Stewed.— Take the best end of a neck of veal. Lard it, or if this cannot bo conveniently done, cover with a thin slice of fat bacon, and roast it for one hour. Put it into a stewpan, pour a quart of stock made from bones over it, and add a bunch of parsley, a sprig of thj-me, a bay-leaf, two onions thinly sliced, half a dozen mushrooms, half a teaspoonful of whole pepper, and four ounces of picked and washed rice. Let the liquor boil, then draw the saucepan to the side, and let its contents simmer as gently as possible till the meat is tender. Put the veal on a dish, strain part of the gravy over it, and send the rest to table in a tureen. Garnish with the boiled rice. Time, altogether, two hours. Probable cost, veal, lid. or Is. per pound. Sufiicient for five or six persons. Veal, Norman Haricot of.— Take two pounds and a half of veal chops. Trim them neatly, free them almost entirely from fat, and brown them lightly in a httle butter. Put them into a stewpan, pour over them a pint of boilingstock, add a bunch of parsley, and simmer very VEA ( 1057 ) VEA