I tried Mrs. Beeton's Roast Neck of Veal, and I must admit, the technique was surprisingly modern. I found the process of basting the veal to be particularly engaging, a hands-on task that kept me by the oven, tending to the meat like a proud parent. The veal itself was tender and full of flavor, a testament to the power of simple, patient cooking. The most delightful surprise was the forcemeat balls — tiny, crispy orbs of savory goodness that added an unexpected textural contrast to the dish. I used a mixture of pork, veal, and herbs, and I think the technique of frying them in butter was inspired. This recipe is a dream for the weeknight cook who wants to impress without too much fuss. The two-hour cooking time might seem daunting, but it's largely hands-off, giving you plenty of time to prepare a side or two. I served mine with a simple parsley sauce and some roasted vegetables. The lemon on the side was a nice touch, adding a bright note to the rich, hearty dish. Don't be put off by the vintage charm — this recipe is a winner. Just remember to keep that basting brush handy.