Veal Broth

A knuckle of veal is best, and a quarter of a pound of undressed ham; manage these as directed in the receipt for beef broth, only take care not to let it catch any colour, as this and the following and richer preparation of veal, are chiefly used for white soups, sauces, etc.

* See "L'Art de Cuisinier" par A. Beauvillier, Paris, 1814, page 68. "I have learned by experience, that of all the fats that are.used for frying, that which is taken from the surface of the broth and stock-pot is by far the best.".

Veal Gravy

About four pounds of the nut of the leg of veal, cut into half pound slices, with a quarter of a pound of ham in small dice, prepared like the beef gravy, but a great deal of care must be taken to watch the time of putting in the water; if it is poured in too soon, the gravy will not have its true flavour, and if it be let alone till the meat sticks too much to the pan, it will catch too much colour.

Knuckle Of Veal Sony

A knuckle of veal of nine pounds weight, will make two tureens of excellent soup, and is thus easily prepared: cut a pound of bacon into slices about half an inch thick, lay it at the bottom, of a soup kettle, or deep stewpan, on this the knuckle of veal, having first chopped the bone in two or three places, furnish it with a carrot, a turnip, a head of celery, a large onion, with two or three cloves stuck in it, a dozen corns of black, and the same of Jamaica pepper, and a good bundle of lemon-thyme, winter savoury, and parsley. Cover the meat with cold water, set it over a quick fire, till it boils, and you have skimmed it well, then remove your soup-kettle to the side of the fire, where it will stew very gently for four hours, till it is quite tender, then take out the bacon and veal, and set it by till it is cold, and strain the soup, and set it by in a cool place till you want it, when you must take off the fat you "will find on the surface of your liquor, and decant it (keeping back the settlings at the bottom,) into a clean stewpan; put three tablespoonful of the fat you have taken off the soup, into a small stew-pan, and mix it with three tablespoonsful of flour, pour a ladleful of soup to it, and mix it with the rest by degrees, and boil it up till it is smooth. Cut the meat and gristle of the knuckle, and the bacon into mouthfuls, and put them into the soup, and let them get warm.

Observations

You may make this more savoury by adding catsup, or thyme, etc. Shin of beef may be dressed the same way.