To Rost A Neck Of Veal

This recipe dates from the late 1600s, a period known for its lavish meat roasts and skilled kitchen techniques in aristocratic and urban households of England. Cookbooks and manuscripts of this era favored simple preparations that let the quality of meat shine, supplemented by aromatic spices—like nutmeg, which was a luxury at the time. The instruction to thoroughly baste with butter reflects both the wealth of the household (butter being a valuable ingredient) and the emphasis on moist, richly flavored roasts. Grated bread was a popular textural element, and seasoning with nutmeg, pepper, and salt would have given a subtly spicy, aromatic crust to the juicy veal.

Historically, the dish was made using a roasting spit—either hand-turned or operated with a clockwork mechanism—suspended before an open hearth fire. Supporting tools included a sharp knife for jointing, a grater for bread and perhaps for nutmeg, and basting brushes or cloths for applying butter. Large platters and trenchers were used for serving, and cooks often roasted directly over embers or before a reflected heat source for best results.