199. Neck Of Veal

May be boiled or roasted - the latter only if it be the best end, and sent to table garnished as in the above engraving - it may be broiled in chops, but is best in a pie; it may be, however, larded and stewed as follows:

200. Neck Of Veal Stewed

Lard it with square pieces of ham or bacon which has been previously rubbed in a preparation of shalots, spices, pepper, and salt; place it in the stewpan with about three pints of white stock, add a bay or laurel leaf, and a couple of onions; add a dessert-spoonful of brandy or whiskey, the latter if brandy is not at hand, stew till tender, dish the meat, strain the gravy, pour over the joint, and serve.

201. Neck Of Veal - Braised

This is done much in the same manner as the neck of veal stewed; it is larded with bacon rolled in chopped parsley, pepper, salt, and nutmeg, placed with the scrag in a tosser, in which place lean bacon, celery, carrots, one onion, a glass of sherry or Madeira, with sufficient water to cover it all, stew over a quick fire until it is sufficiently tender, remove the veal and strain the gravy, place the veal in a stewpan in which some butter and flour has been browned, let the bones be uppermost, when the veal is nicely coloured it is enough, boil as much of the liquor as may be required, skim it clean, squeeze a lemon into it, pour it over the meat, and serve.