Roast Neck of Veal is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of neck of veal that's dusted with flour, roasted and served with melted butter poured over it. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Neck of Veal.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Mode.—Have the veal cut from the best end of the neck; dredge it with flour, and put it down to a bright clear fire; keep it well basted; dish it, pour over it some melted butter, and garnish the dish with fried forcemeat balls; send to table with a cut lemon. The scrag may be boiled or stewed in various ways, with rice, onion-sauce, or parsley and butter.
Time.—About 2 hours. Average cost, 8d. per lb.
Sufficient.—4 or 5 lbs. for 5 or 6 persons.
Seasonable from March to October.
Modern Redaction
Ingredients:
1 best end of neck of veal
flour for dusting
100ml melted butter
fried forcemeat balls, to garnish
lemon wedges, to accompany
Method:
Trim the veal neatly, dust with flour and set in a roasting tin with the skin side uppermost. Transfer to an oven pre-heated to 220°C. Roast for 30 minutes then reduce the oven temperature to 160°C and roast for 30 minutes per kg, basting the meat frequently with the pan juices.
When the veal is done to your liking, remove from the oven, cover with foil and set aside to rest for 20 minutes. Arrange on a serving dish, pour over the melted butter, garnish with fried forcemeat balls and serve accompanied by lemon wedges.
