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Veal, Neck of, Larded

To lard a neck of veal, first trim it by shortening the long bones and sawing off the chinebone. With a sharp knife remove the skin and sinew which cover the fillet, leaving the bones covered with fat, and lard the fillet thus bared closely and evenly with strips of fat bacon. Afterwards braise the veal according to the instructions already given, and be careful that the liquor is high enough only to reach just to the surface of the veal, and that it does not cover the larding. When the veal is tender, take it up, and keep it hot. Strain the liquor, skim the fat from it, and boil it down till it begins to thicken. Put the veal in the oven, and baste constantly for a quarter of an hour, or till it has a bright glossy appearance. Place it on a dish, and send good brown sauce and cooked vegetables to table with it.