Neck of Veal

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
for larding
for stewing
Instructions (5)
  1. Lard the neck of veal with large pieces of bacon rolled in pepper, and salt, shalots and spices.
  2. Put it into your stew-pan, with about three pints of broth, two onions, a laurel leaf, and a little brandy.
  3. Let it simmer gently till it is tender.
  4. Put it into your dish.
  5. Take the scum clean off the liquor, and then pour it on the meat.
Original Text
Neck of Veal. LARD it with large pieces of bacon rolled in pepper, and salt, shalots and spices. Put it into your stew-pan, with about three pints of broth, two onions, a laurel leaf, and a little brandy. Let it simmer gently till it is tender, then put it into your dish, take the scum clean off the liquor, and then pour it on the meat.
Notes
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