Recipes > Meat > Veal > Roast Veal > Roast Neck of Veal

Roast Neck of Veal


Have the veal cut from the best end of the neck; dredge it with flour, and put it down to a bright clear fire; keep it well basted; dish it, pour over it some melted butter, and garnish the dish with fried forcemeat balls; send to table with a cut lemon. The scrag may be boiled or stewed in various ways, with rice, onion-sauce, or parsley and butter.

Time: About 2 hours.

Sufficient: 4 or 5 lbs. for 5 or 6 persons.

Seasonable from March to October.


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The Book of Household Management (1861).

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