Today’s Recipe
| NECK OF VEAL A LA CREME | nJ r| — AKE the best end of a neck nJ J 3 M of veal, and loosen the ends S rO of the bones. Cut the bones p] short to make the joint look as =] p] square as possible, then fold and skewer the )lank underneath. Wrap “j “1 the joint in well-buttered paper, jh Ln and bake in a brisk oven, basting In uj continually. When partially cooked K m remove paper, then baste the joint Dj [n with a good rich white sauce or Ej Cj cream. This will impart a rich Qi Cj brown colour to the surface of the [jj K veal, and give it a most delicious Q; ; flavour. Serve with the gravy sauce QJ Qj poured over it. Mushroom sauce jjj pJ goes very well with this dish, too. ru rvl Many cooks lay their veal in oil nj nJ for a couple of hours before cook- jxl rd ing, sprinkling it well with pepper, rQ salt, and powdered herbs. It is a =J «] great improvement to do this. SsasasHsasHsasEsasasasHEHSßHHsass
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/SUNAK19290622.2.150
Bibliographic details
Sun (Auckland), Volume III, Issue 696, 22 June 1929, Page 20
Word Count
184Today’s Recipe Sun (Auckland), Volume III, Issue 696, 22 June 1929, Page 20
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