BRAISED NECK OF VEAL

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 5.0 – 6.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (15)

The best end of the neck of veal (from 3 to 4 lbs.) ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
bacon ↝ Beef, bacon, cooked [Bacon]
1 tablespoonful of minced parsley ↝ Parsley, raw [Not included in a food category]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
1 onion ↝ Onions, raw [Vegetables and Vegetable Products]
2 carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
a little celery ↝ Celery, raw [Vegetables and Vegetable Products]
1/2 glass of sherry
thickening of butter and flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
thickening of butter and flour ↝ Flour, 00 [Cereal Grains and Pasta]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
1 blade of pounded mace ↝ Spices, mace, ground [Spices and Herbs]
lean bacon or ham ↝ Beef, bacon, cooked [Bacon]

Instructions (4)

Prepare the bacon for larding, and roll it in minced parsley, salt, pepper, and grated nutmeg; lard the veal, put it into a stewpan with a few slices of lean bacon or ham, an onion, carrots, and celery; and do not quite cover it with water.
Stew it gently for 2 hours, or until it is quite tender; strain off the liquor.
Stir together over the fire, in a stewpan, a little flour and butter until brown; lay the veal in this, the upper side to the bottom of the pan, and let it remain till of a nice brown colour.
Place it in the dish; pour into the stewpan as much gravy as is required, boil it up, skim well, add the wine, pounded mace, and lemon-juice; simmer for 3 minutes, pour it over the meat, and serve.

Original Text

BRAISED NECK OF VEAL.

893. INGREDIENTS.—The best end of the neck of veal (from 3 to 4 lbs.), bacon, 1 tablespoonful of minced parsley, salt, pepper, and grated nutmeg to taste; 1 onion, 2 carrots, a little celery (when this is not obtainable, use the seed), 1/2 glass of sherry, thickening of butter and flour, lemon-juice, 1 blade of pounded mace.

Mode.—Prepare the bacon for larding, and roll it in minced parsley, salt, pepper, and grated nutmeg; lard the veal, put it into a stewpan with a few slices of lean bacon or ham, an onion, carrots, and celery; and do not quite cover it with water. Stew it gently for 2 hours, or until it is quite tender; strain off the liquor; stir together over the fire, in a stewpan, a little flour and butter until brown; lay the veal in this, the upper side to the bottom of the pan, and let it remain till of a nice brown colour. Place it in the dish; pour into the stewpan as much gravy as is required, boil it up, skim well, add the wine, pounded mace, and lemon-juice; simmer for 3 minutes, pour it over the meat, and serve.

Time.—Rather more than 2 hours.

Average cost, 8d. per lb.

Sufficient for 5 or 6 persons.

Seasonable from March to October.

BIRTH OF CALVES.—The cow seldom produces more than a single calf; sometimes, twins, and, very rarely, three. A French newspaper, however,—the "Nouveau Bulletin des Sciences,"—gave a trustworthy but extraordinary account of a cow which produced nine calves in all, at three successive births, in three successive years. The first year, four cow calves; the second year, three calves, two of them females; the third year, two calves, both females. With the exception of two belonging to the first birth, all were suckled by the mother.

Notes

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