Larded And Roast Veal Recipe


Difficulty LevelEasyCourse
MethodMain Ingredient


 Neck of veal3 Pound
 Larding bacon1 1⁄2 Pound
 Turnip1 Small
 Celery stick2
 Bouquet garni1
 Stock1⁄2 Cup (8 tbs)
 Fat1 Tablespoon (For Basting)
 Butter/Margarine1 Ounce
 Flour1 Ounce
 Salt To Taste
 Pepper To Taste


Fold the flap of the joint under if not already done.
Lard the upper surface in close rows with thin 1 1/2-in strips of bacon.
Slice the carrots, onion, turnip and celery and place in a saucepan with the salt, bouquet garni, peppercorns and enough stock barely to cover the vegetables.
Lay the meat on top, cover with greased paper, put on the lid and cook gently for 2 hr., adding more stock when necessary.
Heat some dripping in a baking-tin, put the meat in, baste well and bake in a moderate oven (350° F., Gas 4) for 1/2 hr., basting after 15 min Have ready a brown roux made from the 1 oz fat and flour, add 3/4 pt of stock from the saucepan and stir until boiling.
Then simmer for 5 min and season to taste.
Serve the meat on a hot dish and serve the sauce separately.