Neck of Veal larded

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
For the veal
For serving
Instructions (6)
  1. Take off the under bone of a neck of veal, leave only a part of the long bones on; trim it neat.
  2. Lard the neck of veal.
  3. Roast it gently with a veal caul over.
  4. Ten minutes before it is done take off the caul, and let the veal be of a very light colour.
  5. When it is to be served up glaize it.
  6. Put some sorrel sauce, celery heads, or asparagus tops under it.
Original Text
Neck of Veal larded. Take off the under bone of a neck of veal, leave only a part of the long bones on; trim it neat, lard it, and roast it gently with a veal caul over. Ten minutes before it is done take off the caul, and let the veal be of a very light colour. When it is to be served up glaize it, and put under some sorrel sauce, celery heads, or asparagus tops.
Notes
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