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Veal, Neck of, Braised

Take about four pounds of the best end of a neck of veal. Cut off the long bones, and saw off the chine-bone. Put in the bottom of a braising-pan a sliced carrot, an onion stuck with two cloves, a bunch of parsley, a sprig of thyme, a bay-leaf, and a few sticks of celery, with two or three slices of lean bacon or ham. Add the bones and trimmings of the veal with the scrag end of the neck if it is not wanted for other purposes. Pour in a little stock or water, as much as will almost, but not quite, cover the veal. Set the pan over a slow fire, and let its contents simmer very gently till the veal is tender. Strain the liquor, and boil half of it quickly till it begins to thicken. With this glaze the meat until it has a bright glossy appearance. Thicken the remainder with a small piece of brown thickening, or with flour and butter kneaded together and stirred quickly over the fire until the paste is brown. Boil the sauce till smooth, skim well, stir the juice of an orange or lemon into it, and serve with the meat. Cooked vegetables, such as peas, onions, carrots, potatoes, spinach, sorrel, endive, and asparagus, may be served with the veal, and part of these may be used to garnish the dish. If liked, rice boiled for curry and with curry sauce poured over it may be sent to table as an accompaniment. Time, from an hour and three-quarters to two hours to stew the veal. Probable cost, 11d. or 1s. per pound. Sufficient for five or six persons.