TO-DAY’S RECIPE
NECK OF VEAL A LA CREME Take the best end of a neck of veal, and loosen the ends of the bones. Cut the bones short to make the joint look as square as possible, then fold and skewer the flank underneath. Wrap the joint in wellbuttcrcd paper, and bako in a brisk oven, basting continually. When partially cooked removo paper, then baste tho joint with a good rich white sauce or cream. This will impart a rich brown colour to tho surface of the veal, and give it a most delicious flavour. Serve with tlic gravy sauce poured over it. Mushroom sauce goes very well with this dish, too. Many cooks lay their veal in oil for a couple of hours before cooking, sprinkling it well with pepper, salt, and powdered herbs. It is a great improvement to do this.
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Bibliographic details
Manawatu Times, Volume LIV, Issue 6945, 26 June 1929, Page 11
Word Count
143TO-DAY’S RECIPE Manawatu Times, Volume LIV, Issue 6945, 26 June 1929, Page 11
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