Veal Pot Pie

1 knuckle of veal 1 teaspoonful of salt 1 large spoonful of lard 1 small onion

1 quart of sifted flour 2 teaspoonfuls of baking powder 1/2 pint of milk

3 pints of water

Put the water in a stewpan, add the knuckle, onion and salt, and let all simmer until the meat is tender - about an hour and a quarter. There must be at least two-thirds of a quart of liquor when the meat is done; if it has evaporated, add hot water to make sufficient quantity. Put the flour into a bowl, add the salt, then rub in the lard; add the baking-powder, mix, and moisten with the milk. Roll out on a board, cut with a round cutter, and place over the top of the meat; cover the stewpan and boil fifteen minutes.

Veal Pie

1 knuckle of veal 1 onion

1 large tablespoonful of butter

1/2 pound of ham 4 potatoes, medium size 1 tablespoonful of chopped parsley

Salt and pepper to taste

Wipe the knuckle, put it in a kettle, partly cover it with water, add one onion, and simmer gently one hour. Pare the potatoes and cut them into dice; parboil fifteen minutes and drain. When the veal is done, cut all the meat from the bone, return the bone to the kettle, and let it simmer two or three hours longer for stock. Cut the ham into dice. Line a two-quart tin basin with plain paste, and cut the trimmings from the edge into squares. Now put a layer of potatoes in the bottom, then a layer of veal, then a sprinkling of ham, the squares of paste, parsley, salt and pepper, and a few bits of butter, and follow these alternations until all is used. Roll out the top crust, make a hole in the centre, wet the edges of the pie with cold water, put on the top crust, press the edges together, and trim. Bake in a quick oven for thirty minutes, or until the crust is done. While this is baking, prepare the sauce.

Put one tablespoonful of butter in a frying-pan, and when melted, add two even tablespoonfuls of flour, mix, but do not brown; add a half-pint of the liquor in which the knuckle was boiled, and a half-pint of milk, stir constantly until it boils'; add the salt and pepper, take from the fire, add the beaten yolk of one egg and a tablespoonful of chopped parsley, and pour it into the pie, when done, through a funnel placed in the opening of the upper crust. Serve immediately.

Stewed Knuckle Of Veal

Wipe the knuckle well with a damp towel. Cut it into pieces where it has been cracked. Put it into a kettle with two quarts of boiling water, add one onion cut into slices, one carrot cut into fancy shapes, half a pound of ham cut into dice, and one bay leaf. Cover and stew slowly for two hours, then add a half-cup of washed rice, stew thirty minutes longer, and serve.