Name: Braised Neck of Veal
Yield: 6 helpings
Ingredients: 2 onions; 1 blade of mace; 12 peppercorns; bouquet garni; 1 small turnip; 1 tablesp. capers; 1 teasp. lemon juice; salt and pepper; meat glaze; ¾ oz. flour; stock; 1½ oz. fat; 2½ lb. best end of neck of veal; 2 oz. bacon; 2 carrots

Preparation info

6
helpings

Difficulty
Medium

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

About

Ingredients

2½ lb. best end of neck of veal
1½ oz. fat
2 oz.<

Method

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

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Ingredients

Method

Part of