Take a knuckle, or if you have a large family, two knuckles of veal. Put them over the fire, at least three hours before dinner-time; use not more than two quarts of water for two knuckle, and skim it until it is no longer necessary. (Veal requires more attention in this respect than any other meat). When this is done, add a spoonful of rice. A quarter of an hour before it is to be served, put in some minced parsley, salt, and pepper It is a very nutritious dish. Some persons add two or three slices of salt pork.

It is a good way, after having taken off cutlets from the large end of a leg of veal, to boil the entire piece that remains, with the knuckle. Boil it two hours or two hours and a half. Make broth of the liquor by putting in a small gill of rice, and some parsley; add the parsley about ten minutes before it is served.

Melt butter with cut parsley, to eat on the meat.

In families that like salt pork, a piece should be boiled separately to eat with the veal.