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Veal, Neck of Roast

Take the best end of a neck of veal, saw off the chine-bone, and run a strong skewer through the joint lengthwise wrap in buttered paper, and tie it to the spit. If the joint is not wrapped in paper, it must be well dredged with flour, and basted very liberally with dripping from the pan. Put it down before a clear fire, and at a sufficient distance to keep it from being scorched. A quarter of an hour before the joint is taken up remove the paper, dredge the meat with flour, and baste with a little butter dissolved in a spoon. Pour the fat from the pan, leaving the brown sediment behind, stir into this a quarter of a pint of thin melted butter, and add a little salt; then strain the sauce into a saucepan, and let it boil. Put the joint on a hot dish pour part of the sauce round it, and send the rest to table in a tureen. Send the joint to table accompanied by bacon, ham, tongue, or pickled pork on a separate dish, and with a cut lemon on a plate. Parsley sauce, onion sauce, white sauce, and rice sauce may all be served with roast neck of veal. Time to roast the veal, an hour and a half to two hours, or twenty-five minutes to the pound. Probable cost, 11d. or 1s. per pound.