Cut a knuckle of veal into slices about half an inch thick; pepper, salt, and flour them; fry them a light brown; put the trimmings into a stewpan, with the bone broke in several places; an onion sliced, a head of celery, a bunch of sweet herbs, and two blades of bruised mace: pour in warm water enough to cover them about an inch; cover the pot close, and let it stew very gently for a couple of hours; strain it, and then thicken it with flour and butter; put in a spoonful of ketchup, a glass of wine, and juice of half a lemon; give it a boil up, and strain into a clean stewpan; put in the meat, make it hot, and serve up.
If celery is not to be had, use a carrot instead or flavor it with celery seed.
As boiled knuckle of veal cold is not a very favorite relish with the generality, cut off some steaks from it, which you may dress as in the foregoing receipt, and leave the knuckle no larger than will be eaten the day it is dressed. Break the shank bone, wash it clean, and put it in a large stewpan with two quarts of water, an onion, two blades of mace, and a tea-spoonful of salt: get it on a quick fire; when it boils, take off all the scum. Wash.,and pick a quarter of a pound of rice; put it into the stewpan with the meal, and let it stew very gently for about two hours: put the meat, etc. in a deep dish, and the rice round it. Send up bacon with it, parsnips, or greens, and finely minced paisley and butter.
Aknuckle of veal of six pounds, weight, will make a large tureen of excellent soup, and is thus easily prepared: cut half a pound of bacon into slices about half an inch thick, lay it at the bottom of a soup-kettle, or deep stewpan, and on this place the knuckle of veal, having first chopped the bone in two or three places; furnish it with two carrots, two turnips, a head of celery, two large onions, with two or three cloves stuck in one of them, a dozen corns of black, and the same of Jamaica pepper, and a good bundle of lemon thyme, winter savory, and parsley. Just cover the meat with cold water, and set it over a quick fire till it boils; having skimmed it well, remove your soup-kettle to the side of the fire; let it stew very gently till it is quite tender, i. e. about lour hours; then take out the bacon and veal, strain the soup, and set it by in a cool place till you want it, when you must take off the fat from the surface of your liquor, and decant it (keeping back the settlings at the bottom) into a clean pan.
If you like a thickened soup, put three table-spoonfuls of the fat you have taken off the soup into a small stewpan, and mix it with four table-spoonfuls 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.
You may make this more savory by adding ketchup, etc. Shin of beef may be dressed in the same way; see Knuckle of Veal stewed with Rice.