Roast Neck of Veal

Ingredients

• Veal
• melted butter
• forcemeat balls

Instructions

1. Have the veal cut from the best end of the neck;
2. dredge it with flour, and put it down to a bright clear fire;
3. keep it well basted;
4. dish it, pour over it some melted butter, and garnish the dish with fried forcemeat balls;
5. send to table with a cut lemon.
6. The scrag may be boiled or stewed in various ways, with rice, onion-sauce, or parsley and butter.