Neck of Veal

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

for boiling

Neck of Veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
milk and water ↝ Milk, NFS [Milk, reduced fat]
milk and water ↝ Water, tap [Tap water]

for serving with boiled neck

Parsley and butter ↝ Parsley, raw [Not included in a food category]
Parsley and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

for stewing

whole rice ↝ Rice, cooked, NFS [Rice]
small onions ↝ Onions, raw [Vegetables and Vegetable Products]
peppercorns
a very little water ↝ Water, tap [Tap water]

for serving with boiled neck

bacon ↝ Beef, bacon, cooked [Bacon]
greens ↝ Green beans, raw [String beans]

for other preparations

Best end of Veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]

Instructions (9)

Cut off the scrag of the neck of veal to boil.
Cover the scrag with onion sauce.
Boil the scrag in milk and water.
Parsley and butter may be served with the boiled neck instead of onion sauce.
Alternatively, the neck can be stewed with whole rice, small onions, and peppercorns, using a very little water.
The neck can also be boiled and eaten with bacon and greens.

Best end preparations

The best end of the veal can be roasted.
The best end of the veal can be broiled as steaks.
The best end of the veal can be made into pies.

Original Text

Neck of Veal.

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 the former sauce; or it may be stewed with whole rice, small onions, and peppercorns, with a very little water; or boiled and eaten with bacon and greens.

Best end, roasted, broiled as steaks, or made into pies.

Notes

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