No. 451 Neck of Veal à la purée de céleri.
Take the best end of a neck of veal with about seven bones in it, cut off the chine bones to give it a nice square appearance, and roast it in vegetables as the fillets, but of course it will not require so long; when done, dress it on a dish with a piece of boiled bacon about three inches broad at each end, make a border of mashed potatoes round, upon which dress the bottoms of fifteen heads of stewed celery (No. 117), and sauce with a purée of celery made from the tops, as there directed; serve very hot, but glaze the veal and bacon the last thing before going to table.