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Veal, Neck Of, Larded

A veal neck larded with bacon, braised and finished in the oven, served with brown sauce and vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Veal, Neck Of, Larded

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the veal

  1. Trim the neck of veal by shortening the long bones and sawing off the chine bone.

  2. Remove the skin and sinew from the fillet, leaving the bones covered with fat.

  3. Lard the exposed fillet evenly with strips of fat bacon.

Braise and reduce

  1. Braise the veal, ensuring the liquid only reaches the surface of the meat without covering the larding.

  2. Once the veal is tender, remove it and keep it warm.

  3. Strain the braising liquid, skim off the fat, and boil it down until it thickens.

Glaze and serve

  1. Place the veal in a 400°F (200°C) oven and baste constantly for 15 minutes until glossy.

  2. Serve the veal on a dish with good brown sauce and cooked vegetables.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Veal neck
Forms the main body of the dish, becoming tender through slow braising.
Fat bacon
Larding adds moisture and richness to the lean veal as it cooks.
Braising liquid
Water or broth that gently cooks the veal and, reduced, becomes the sauce base.

The step that matters

Keeping the liquid below the larding. If the braising liquid covers the larded surface, the bacon fat is washed away and the top stays pale and dry instead of moist and glossy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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