304. Neck of Veal.—Procure about eight pounds of a nice white neck of veal, containing six or seven chops; saw off under part of the chine-bone, so as to give it a nice square appearance, lard it thus: take about twelve pieces of fat bacon, two inches long and a quarter of an inch square, put the larding-needle through the flesh of the veal about one inch and a half, then put one third of the length of the piece of bacon in it, pull the needle out, and it will leave the bacon in the meat, showing a quarter of an inch of the bacon outside. Then braise as ribs of beef. Two hours will suffice.
305. Neck of Veal with Peas.—Proceed as in the former receipt, with the exception of leaving out the vegetables, and adding, half an hour previous to the meat being done, one quart of peas, twelve button onions, and a little more sugar; remove the fat, and serve as before.
306. Neck of Veal with Haricots.—Proceed as before, substituting the haricots for the peas, which must have been boiled in plenty of water for three or four hours previously. (See Receipt for Haricots.)
307. Neck of Veal with New Potatoes.—As before, using new potatoes in place of the peas. Any other vegetable, as French beans, broad beans, &c. may be served with it in the same way.
308. Necks of Veal can be larded or plain roasted, or braised in plain gravy as before, and served with either sauces, Nos. 150, 135, 137, 165.