Roast Neck of Veal

Saw off the scrag end and spine-bone from a neck of veal, shorten the ribs to four inches in length, run a stout iron skewer through the neck of veal lengthwise, and secure it on the spit by tying it with string at each end; roast it before a clear fire for about an hour and a quarter, basting it frequently with dripping from the pan; and when nearly done, froth it over by shaking some flour upon it, and then baste it with a little butter dissolved for the purpose in a spoon; in about ten minutes it must be removed from the fire and dished up; pour some white sauce round it and serve.

Note.—Roast neck of veal may also be served in all respects as directed for fillet of veal.