No. 571 Neck of Veal à la St. Clair.
Trim the best end of a very nice neck of veal, see Removes (No. 451), roast it in vegetables, and give it a nice gold colour; make a border of mashed potatoes round your dish, upon which dress a number of slices of fried ham, (each cut in the shape of a long heart,) to form a crown, place the veal in the centre, and pour some very thin tomata sauce (No. 37) (in which you have mixed half an ounce of anchovy butter) round, and serve. For neck of veal à la purée de celeri, ditto à la macédoine de légumes, and ditto à la crèmière, (see Nos. 451, 422 and 564.)