Braised Neck of Veal

Ingredients

• The best end of the neck of veal (from 3 to 4 lbs.)
• bacon
• 1 tablespoonful minced parsley
• salt
• pepper, and grated nutmeg to taste
• 1 onion
• 2 carrots
• a little celery (when this is not obtainable, use the seed)
• 1/2 glass sherry
• thickening of butter and flour
• lemon-juice
• 1 blade pounded mace

Instructions

1. Prepare the bacon for larding, and roll it in minced parsley, salt, pepper, and grated nutmeg; lard the veal, put it into a stewpan with a few slices of lean bacon or ham, an onion, carrots, and celery; and do not quite cover it with water.
2. Stew it gently for 2 hours, or until it is quite tender;
3. strain off the liquor;
4. stir together over the fire, in a stewpan, a little flour and butter until brown;
5. lay the veal in this, the upper side to the bottom of the pan, and let it remain till of a nice brown colour.
6. Place it in the dish;
7. pour into the stewpan as much gravy as is required, boil it up, skim well, add the wine, pounded mace, and lemon-juice;
8. simmer for 3 minutes, pour it over the meat, and serve.