top layer thickly with browned breadcrumbs, bake in a moderate oven from 15 to 20 minutes, then serve.
Time.—To bake, from 15 to 20 minutes. Average Cost, 2d. or 3d., in addition to the meat. Sufficient for 3 or 4 persons. Seasonable at any time.
750.—MOULDED MINCED VEAL. (See Gâteau of Cold Veal.)
751.—NECK OF VEAL, BRAISED. (Fr.—Carré de Veau braissé.)
Ingredients.—3 lb. of the best end of the neck, 1 pint of white stock, 2 ozs. of flour, 1 oz. of butter, 1 teaspoonful of lemon-juice, 1 tablespoonful of capers, 2 onions, 2 carrots, 1 very small turnip, 2 strips of celery, a bouquet-garni (parsley, thyme, bay-leaf), 12 peppercorns, 2 cloves, 1 blade of mace, salt and pepper, glaze.
Method.—Saw the bones across, detach the short pieces of the rib bones, and fold the flap under, slice the vegetables, put them together with the bouquet-garni, mace, cloves, and 1 oz. of butter into a shallow stewpan, nearly cover the vegetables with stock, and add the remainder gradually to replace that which boils away. Place the veal on the bed of vegetables, cover with a greased paper, put on the lid, and cook gently for 3 hours. Meanwhile melt the remaining oz. of butter in a small stewpan, add the flour and fry gently until it acquires a nut-brown colour. When the meat is tender, remove it to a hot dish, and brush it over with glaze. Strain the liquor in the stewpan on to the butter and flour, stir until smooth, if necessary reduce with a little stock, add the capers, lemon-juice, season to taste, and serve separately in a tureen.
Time.—About 3 hours. Average Cost, 3s. 6d. Sufficient for 6 or 7 persons.
752.—NECK OF VEAL, STEWED. (Fr.—Carré de Veau étuvé.)
Ingredients.—2 lb. of neck of veal ½ a pint of white stock, 2 or 3 rashers of bacon, crisply fried and cut into dice, 6 SMALL tomatoes, 2 ozs. of butter, ½ an oz. of flour, 1 dessertspoonful of finely-chopped parsley, the grated rind of ½ a lemon, 1 teaspoonful of lemon-juice, salt and pepper, 2 tablespoonfuls of cream (if liked), meat-glaze.
Method.—Trim the meat, and when the bones are long saw them across and detach the rib bones. Melt the butter in a stewpan, fry the meat lightly on both sides, then add the lemon-rind, parsley, and a good seasoning of pepper, cover closely, and cook very gently for 2 or 2¼ hours. The meat must be well basted, and the stewpan stand on a cool part of the stove to avoid burning the butter. Meanwhile fry
