• 2½ lb. best end of neck of veal
• 1½ 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