195. 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.

196. Boiled Knuckle Of Veal

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 dessert-spoon 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.

197. Stewed Knuckle Of Veal

Place your knuckle of veal in a stewpan, 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.

198. Another Way

Let the knuckle boil slowly in sufficient water till it is tender, make a sauce of butter and flour, with parsley in it chopped fine, slice a lemon and garnish the dish with it.