Presoak the pot, top and bottom, in water for 15 minutes.
Dredge the beef neck in the flour, and then place beef in a large frying pan and brown in the olive oil on all sides. Place the browned beef neck in the pot.
In the same frying pan, combine the remaining flour with the melted butter, garlic, salt, lemon juice, bay leaf, oregano, consomme and pepper. Simmer until thickened.
Meanwhile, add to the pot the carrots, turnips and drained tomatoes. Pour the thickened sauce into the pot.
Place the covered pot in a cold oven.
Remove pot from the oven and pour off the liquid into a frying pan. Bring the liquid to a boil and thicken with the arrowroot, then add the brandy and nutmeg.
Serve the sauce separately.
© 1974 All rights reserved. Published by Echo Point.