Roast Neck of Veal is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a neck of veal (with the fore-ribs) that's roasted and served with a white sauce. 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 classic recipe for a Victorian version of Roast Neck of Veal 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. 398.—ROAST NECK OF VEAL.
Saw of the scrag end and spine-bone from a neck of veal, shorten the ribs to four inches in length, run a stout iron skewer through the neck of veal lengthwise, and secure it on the spit by tying it with string at each end ; roast it before a clear fire for about an hour and a quarter, basting it frequently with dripping from the pan; and when nearly done, froth it over by shaking some flour upon it, and then baste it with a little butter dissolved for the purpose in a spoon ; in about ten minutes it must be removed from the fire and dished up ; pour some white sauce round it and serve. Note.—Roast neck of veal may also be served in all respects as directed for fillet of veal.
Modern Redaction
Ingredients:
1 whole neck of veal (with the fore-ribs) white sauce to dress
Method:
Have the neck end of veal prepared by removing the scrag end and trimming the fore-ribs to 10cm in length.
Place the meat on a tray in a roasting tin then transfer to an oven pre-heated to 200°C. Cook for 30 minutes then reduce the oven temperature to 160°C and cook for 20 minutes per kg (this will be quite rare). Baste frequently with the pan juices.
About ten minutes before the meat is due to be ready scatter flour over its surface then base with a little melted butter. Remove from the oven and allow to rest for 20 minutes.
During this time, prepare your white sauce. Arrange the meat on a serving dish, pour over the white sauce and bring to table.
