579. ROAST NECK OF VEAL, A LA CREME.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (5)
  1. Procure a neck of white fat veal, saw off the scrag and spine-bones, shorten the ribs to four inches in length, run a stout iron skewer through the neck of veal lengthwise, and then secure it on the spit by tying it with string at each end.
  2. About an hour and a quarter before dinner, put it down to roast, baste it frequently.
  3. About twenty minutes before taking the veal off the spit, baste it with some good Bechamel sauce, made with plenty of cream.
  4. As in course of roasting, the sauce dries on the veal, keep adding a fresh coating, until a light-coloured delicate crust is produced all over the meat.
  5. Then take it off the spit with great care, in order that the crust may not be disturbed; dish it up, pour in good cream Bechamel sauce (No. 6) under it, garnish it round with groups of French-beans, cut in diamonds and buds of cauliflower, and send to table.
Original Text
579. ROAST NECK OF VEAL, A LA CREME. PROCURE a neck of white fat veal, saw off the scrag and spine-bones, shorten the ribs to four inches in length, run a stout iron skewer through the neck of veal lengthwise, and then secure it on the spit by tying it with string at each end; about an hour and a quarter before dinner, put it down to roast, baste it frequently, and about twenty minutes before taking the veal off the spit, baste it with some good Bechamel sauce, made with plenty of cream. As in course of roasting, the sauce dries on the veal, keep adding a fresh coating, until a light-coloured delicate crust is produced all over the meat; then take it off the spit with great care, in order that the crust may not be disturbed; dish it up, pour in good cream Bechamel sauce (No. 6) under it, garnish it round with groups of French-beans, cut in diamonds and buds of cauliflower, and send to table.
Notes
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