Larded and Roast Veal

Preparation info
  • 6

    • Difficulty


Appears in

By Isabella Beeton

Published 1861

  • About


  • 2½–3 lb. neck of veal
  • larding bacon
  • 2 carrots
  • 1


Fold the flap of the joint under if not already done. Lard the upper surface in close rows with thin -in. strips of bacon. Slice the carrots, onion, turnip and celery and place in a saucepan with the salt, bouquet garni, peppercorns and enough stock barely to cover the vegetables. Lay the meat on top