Today’s Recipe
i n j |0 NECK OF VEAL A LA CREME Gj; ! rt"A KE the best end of a neck p ru / of veal, and loosen the ends n 3 of the bones. Cut the bones {3 short to make the joint look as IQ square as possible, then fold and m j{] skewer the flank underneath. Wrap {a JQ the joint in well-buttered paper , Lrj jjj and bake in a brisk oven, basting Gi In continually. When partially cooked Ci Irj remove paper, then baste the joint Cj [q with a good rich white sauce or K [n cream. This will impart a rich |JJ [}j brown colour to the surface of the [“ Q; veal, and give it a most delicious [“ [“ flavour. Serve with the gravy sauce rjJ K P° ure d over it. Mushroom sauce rd |[u goes very well with this dish, too. ru I ru Many cooks lay their veal in oil rQ j rd lor a couple of hours before cook- n] nJ ing, sprinkling it well with pepper, rO ! j-3 salt, and powdered herbs. It is a [{l |rQ great improvement to do this.
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https://paperspast.natlib.govt.nz/newspapers/SUNAK19290520.2.30
Bibliographic details
Sun (Auckland), Volume III, Issue 667, 20 May 1929, Page 5
Word Count
191Today’s Recipe Sun (Auckland), Volume III, Issue 667, 20 May 1929, Page 5
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