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VEAL, NECK OF (a la Creme)

Take the best end of a neck of veal. Loosen the flesh from the ends of the bones. Cut the bones short to make the joint as square as possible, then fold and skewer the flank underneath. Wrap the joint in oiled paper, fasten it upon the spit, and put it down at a moderate distance from a clear fire. Baste liberally. Remove the paper, and baste the joint with a pint of good white sauce or with cream. This will impart to the surface of the veal a rich brown appearance and a delicious flavour. Serve the meat on a hot dish, pour white sauce round it, and send a little more to table in a tureen. If liked, white mushroom sauce may be served with the veal, as well as, or instead of, bechamel. Some cooks before roasting the veal let it lie in oil for a couple of hours, with a little pepper, salt, and powdered sweet herbs sprinkled over it. Time to roast the veal, two hours to two hours and a quarter, or twenty-five minutes to the pound.