Braised Neck of Veal

Preparation info

  • 6

    • Difficulty


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.<


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 th