579. - Knuckle Of Veal

Get a knuckle of a leg of veal, saw it in three parts, but not to separate it, scald it, and put it for a few minutes in cold water, then place it in a stewpan with some good second stock, an onion or two, a faggot of herbs, a few sprigs of parsley, a carrot, a turnip, and a head of celery, a blade of mace, a slice of raw ham, fat and lean; stew it for several hours, until the gristle is soft, take out the veal, cover it over to keep it white; strain the liquor, wash a pound of rice and boil it in this liquor, add half a pint of cream or milk, when the rice is done put your veal again into it, to make hot; dish your veal carefully, and season the rice with pepper and salt, and pour over the veal; if with parsley and butter instead of water, use the stock from it, and chop fine some boiled parsley and mix into it.

580. - Knuckle Of Veal, Boiled

Put sufficient water over it to cover it. let it boil gently, and when it reaches a boil as much salt as would fill a dessertspoon may be thrown in, keep it well skimmed, and boil until tender, serve with parsley and butter, and a salted cheek.

Allow twenty minutes to each pound.

Three quarters of a pound of rice may be boiled with it, or green peas, or cucumbers; turnips and small spring onions may be put in, allowing them so much time from the cooking of the veal as they will require.

581. - Knuckle of Veal Stewed

Place your knuckle of veal in a stew-pan, if the knuckle is a very large one it may be divided into two or three pieces for the sake of convenience, put in the pan with it a few blades of mace, a little thyme, an onion, some whole pepper, a burnt crust of bread, and cover with from three to four pints of water, cover down close, and boil; when it has boiled place it by the side of the fire and let it simmer for at least two hours, take it up, keep it hot while you strain its liquor, then pour the gravy over it, and send it to table with a lemon garnish.

582. - Neck of Veal With Peas

Add to the meat, half an hour previous to its being done, one quart of peas, twelve button onions, and a little more sugar; remove the fat, and serve as before.

583. - Neck Of Veal With New Potatoes

As before, using new potatoes in place of the peas. Any other vegetable, as French beans, broad beans, etc., may be served with it in the same way.

Neck of veal.

681. - Neck Of Veal

May be boiled or roasted-the latter only if it be the best end, and sent to table garnished as in the above engraving-it may be broiled in chops, but is best in a pie; it may be, however, larded and stewed as follows:-

585. - Neck Of Veal Stewed

Lard it with square pieces of ham or bacon which have been previously rubbed in a preparation of shalots, spices, pepper, and salt; place it in the stewpan with about three pints of white stock, add a bay or laurel leaf, and a couple of onions; add a dessert-spoonful of brandy or whiskey, the latter if brandy is not at hand, stew till tender, dish the meat, strain the gravy, pour over the joint, and serve.