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Veal, Neck Of

The best end of the neck is generally chosen for roasting, and is excellent served with forcemeat balls round it, though it is not usual to stuff it with forcemeat. It is also very good braised or stewed. The scrag end of the neck should be made into a pie or used for broth. Probable cost, best end, from 11d. to 1s. per pound; scrag end, from 7d. per pound, according to size.