Roast Neck of Veal

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (1)
For the forcemeat
Instructions (5)
  1. The best end of the neck will make an excellent roast.
  2. A forcemeat may be inserted between the skin and the flesh, by first separating them with a sharp knife; or the dish may be garnished with the forcemeat in balls.
  3. Let it be floured when first laid to the fire, kept constantly basted, and always at a sufficient distance to prevent its being scorched.
  4. Pour melted butter over it when it is dished, and serve it like other joints.
Forcing meat balls
  1. From 8 to 10 minutes will fry the balls.
Original Text
ROAST NECK OF VEAL. The best end of the neck will make an excellent roast. A forcemeat may be inserted between the skin and the flesh, by first separating them with a sharp knife; or the dish may be garnished with the forcemeat in balls. From an hour and a half to two hours will roast it. Pour melted butter over it when it is dished, and serve it like other joints. Let it be floured when first laid to the fire, kept constantly basted, and always at a sufficient distance to prevent its being scorched. 1-1/2 to 2 hours. For the forcemeat, see No. 1, Chapter VIII. From 8 to 10 minutes will fry the balls.
Notes
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