Braised Neck Of Veal
|Veal neck/Null||2 1⁄2 Pound (Best End Of The Neck)|
|Fat/Null||1 1⁄2 Ounce (Null)|
|Bacon/Null||2 Ounce (Null)|
|Turnip/Null||1 Small (Null)|
|Bouquet garni/Null||1 (Null)|
|Mace blade/Null||1 (Null)|
|Stock/Null||1 Cup (16 tbs) (Null)|
|Flour/Null||3⁄4 Ounce (Null)|
|Meat glaze/Null||2 Tablespoon (Null)|
|Capers/Null||1 Tablespoon (Null)|
|Lemon juice/Null||1 Teaspoon (Null)|
|Salt/Null||To Taste (Null)|
|Pepper/Null||To Taste (Null)|
Detach the short pieces of rib bones which have been sawn across and fold the flap under.
Melt 3/4 oz of the fat in a stewpan and fry the bacon and vegetables slightly.
Add the bouquet garni, cloves, mace, peppercorns, and seasoning, nearly cover with stock and bring slowly to the boil.
Place the meat on the bed of vegetables, cover with greased paper and a well-fitting lid and cook gently for about 2 hr., adding more stock as necessary and basting occasionally.
Then place in a moderate oven (350° F., Gas 4) for 1/2 hr., removing the lid for the last 15 min Meanwhile melt the remaining 3/4 oz fat in a small pan, add the flour and fry gently until nut brown.
When the meat is tender, remove to a hot dish, brush over with glaze and keep hot.
Strain the liquid, add to the brown roux and stir until smooth.
Add more stock if necessary and simmer for 5 min Add the capers and lemon juice, season to taste and serve separately.
Garnish the meat with the vegetables and serve very hot.