Neck of Veal Larded is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a neck if veak (with the fore-ribs) that's larded with strips of fatty bacon and slowly braised on a bed of carrot and onion before being finished by roasting in the oven. The full recipe is presented here and I hope you enjoy this classic British version of: Neck of Veal Larded.
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This is a classic recipe for a Victorian version of Neck of Veal Larded that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 400.—NECK OF VEAL LARDED.
Trim a neck of veal after the manner indicated in the foregoing articles ; then with a sharp knife pare off the skin and sinew which cover the fillet part of the neck, leaving the ribs well and straightly covered with their fat ; the bared fillet must then be closely larded, and braised according to the precepts for the treatment of a fricandeau ; when done, remove the neck of veal from the brazing-pan on a baking-dish or saucepan, and after having first strained its liquor or stock, freed it from grease, and boiled it down to half-glaze, pour it over the veal, and use it to baste it frequently in the oven in order to give the larding a bright golden aspect, and also to cause it to absorb the whole of the stock, which will tend to give it savour and mellownes : it must now be dished up, and garnished with any of the dressed vegetables or ragouts recommended in the preceding case.
Modern Redaction
Ingredients:
1 neck of veal
strips of bacon cut 8cm long and 6mm square in cross-section, for larding
2 carrots, scraped and sliced
2 onion, sliced into rings
1 bouquet garni
1 tbsp sea salt
1/2 tsp freshly-ground black pepper
1l white stock or white broth
Method:
Have the neck end of veal prepared by removing the scrag end and trimming the fore-ribs to 10cm in length. Take a sharp knife and pare off the skin and sinews covering the fillet part of the neck (ie between the backbone and the ribs), ensuring that you leave the ribs covered with their fat and meat. Lard the fillets well with the bacon using a larding needle and threading the bacon in and out of the meat in neat rows.
Place the carrots and onion in the base of a braising pan and sit the veal on top. Add the bouquet garni, salt and black pepper then pour over the stock. Add a lid and transfer to an oven pre-heated to 160°C. Cook slowly for about 100 minutes, or until the meat is tender.
Remove the meat from the dish and set aside to keep warm. Strain the liquid in the pan through a fine-meshed sieve skim off any fat from the liquid, turn the stock into a pan then bring to a boil and cook down to a half-glaze. Place the veal in an oven pre-heated to 170°C and pour over the half glaze. Roast the meat, basting it frequently with the half glaze, until the meat appears golden brown and all the glaze has gone.
Transfer to a serving dish, garnish with stewed peas, glazed onions and carrots and serve.
