A Neck of VEAL à-la-royale.
CUT off the scrag-end and part of the chine-
bone, to make it lie flat in the dish, then chop a
few mushrooms, shalots, a little parsley and
thyme, all very fine, with pepper, and salt, cut
middle-sized lards of bacon, and roll them in
the herbs, &c. and lard the lean part of the neck,
put it in a stew-pan, with some lean bacon or
shank of ham, and the chine bone and scrag cut
in pieces, with three or four carrots, onions, a
head of celery, and a little beaten mace, pour
in as much water as will cover the pan very close,
and let it stew slowly for two or three hours, till
tender, then strain half a pint of the liquor out
of the pan through a fine sieve, set it over a stove,
and let it boil, keep stirring it till it is dry at the
bottom, and of a good brown; be sure you do not
let it burn, then add more of the liquor strained
free