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Veal, Neck of, Stewed

Take the best end of a neck of veal. Lard it, or if this cannot be conveniently done, cover with a thin slice of fat bacon, and roast it for one hour. Put it into a stewpan, pour over it a quart of stock made from bones, and add a bunch of parsley, a sprig of thyme, a bay-leaf, two onions thinly sliced, half a dozen mushrooms, half a tea-spoonful of whole pepper, and four ounces of picked and washed rice. Let the liquor boil, then draw the saucepan to the side, and let its contents simmer as gently as possible till the meat is tender. Put the veal on a dish, strain part of the gravy over it, and send the rest to table in a tureen. Garnish with the boiled rice. Time, altogether, two hours. Probable cost, veal, 11d. or 1s. per pound. Sufficient for five or six persons.