Roast Neck of Veal

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
4.0 – 5.0 lbs
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Have the veal cut from the best end of the neck.
  2. Dredge it with flour, and put it down to a bright clear fire.
  3. Keep it well basted.
  4. Dish it, pour over it some melted butter, and garnish the dish with fried forcemeat balls.
  5. Send to table with a cut lemon.
Scrag Variation
  1. The scrag may be boiled or stewed in various ways, with rice, onion-sauce, or parsley and butter.
Original Text
ROAST NECK OF VEAL. 894. INGREDIENTS.—Veal, melted butter, forcemeat balls. Mode.—Have the veal cut from the best end of the neck; dredge it with flour, and put it down to a bright clear fire; keep it well basted; dish it, pour over it some melted butter, and garnish the dish with fried forcemeat balls; send to table with a cut lemon. The scrag may be boiled or stewed in various ways, with rice, onion-sauce, or parsley and butter. Time.—About 2 hours. Average cost, 8d. per lb. Sufficient.—4 or 5 lbs. for 5 or 6 persons. Seasonable from March to October.
Notes
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