Braised Neck of Veal

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. best end of neck of veal
  • oz. fat
  • 2 oz. bacon
  • 2 onions
  • 2 carrots
  • 1 small turnip
  • bouquet garni
  • 2 cloves
  • 1 blade of mace
  • 12 peppercorns
  • salt and pepper
  • stock
  • ¾ oz. flour
  • meat glaze
  • 1 tablesp. capers
  • 1 teasp. lemon juice


Detach the short pieces of rib bones which have been sawn across and fold the flap under. Melt ¾ oz. of the fat in the stewpan and fry the bacon and vegetables slightly. Add the bouquet garni, cloves, mace, peppercorns, and seasoning, nearly cover with stock and bring slowly to the boil. Place the meat on the bed of vegetables, cover with greased paper and a well-fitting lid and cook gently for about 2 hr., adding more stock as necessary and basting occasionally. Then place in a moderate oven (350° F., Gas 4) for ½ hr., removing the lid for the last 15 min. Meanwhile melt the remaining ¾ oz. fat in a small pan, add the flour and fry gently until nut brown. When the meat is tender, remove to a hot dish, brush over with glaze and keep hot. Strain the liquid, add to the brown roux and stir until smooth. Add more stock if necessary and simmer for 5 min. Add the capers and lemon juice, season to taste and serve separately. Garnish the meat with the vegetables and serve very hot.