Neck of Veal, Braised

A very simple dish to make, Neck of Veal, Braised makes a delicious Sunday lunch, served with a green vegetable and boiled new potatoes. Ask your butcher to chine the veal as this makes it easier to carve.

1 X 4 lb. best end of neck of veal, chine bone removed

1 teaspoon salt

2 teaspoon black pepper

½ teaspoon ground cloves

½ teaspoon ground mace

4 streaky bacon slices, rinds removed

1 medium-sized onion, finely chopped

1 large carrot, scraped and.sliced

2 celery stalks, trimmed and cut into

2-inch pieces

A deliriously simple, sturdy dish, Neck of Veal, Braised is the perfect economical Sunday lunch. bouquet garni, consisting of

4 parsley sprigs,

1 thyme spray and

1 bay leaf tied together

6 black peppercorns

1 bay leaf

12 fl. oz. chicken stock

1 tablespoon lemon juice

Using a sharp knife, cut off the short pieces of rib bone from the flap on the veal. Rub the meat all over with the salt, pepper, cloves and mace and set aside.

In a large flameproof casserole, fry the bacon over moderate heat, stirring occa-sionally, for 5 to 6 minutes or until it is crisp and has rendered most of its fat. Using a slotted spoon, remove and discard the bacon.

Add the onion to the casserole and fry, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent but not brown. Add the carrot and celery and, stirring occasionally, cook the vegetables for 2 minutes. Stir in the bouquet garni, peppercorns and bay leaf and pour the stock on to the vegetables. Increase the heat to moderately high and bring the stock to the boil. Put the veal into the casserole, cover and reduce the heat to low. Simmer the veal for 2 hours, basting occasionally, or until it is very tender when pierced with the point of a sharp knife.

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

Remove the casserole from the heat. Remove the lid and place the casserole in the oven. Braise, uncovered, for 20 minutes.

Remove the casserole from the oven and, with tongs or two large spoons, transfer the veal to a warmed serving dish. Skim off any fat from the cooking liquid. Strain the cooking liquid into a warmed sauceboat. Discard the contents of the strainer.

Using a sharp-bladed knife, cut be-tween the rib bones of the veal. Sprinkle with the lemon juice and serve at once, with the cooking liquid.

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