Cassell's dictionary of cookery

Veal, Knuckle of, Carving. — The knuckle of veal is almost always boiled : it is esteemed for its fat and tendons about the knuckle. The best slices can be cut only from the thickest part of the knuckle. About this part is some delicious fat ; and cutting in one direction two bones will be divided. Between these fine marrowy fat is to be found. Veal, Knuckle of. Ragout of.— Cut a knuckle of veal into small thick slices. Sprinkle a little pepper and salt on these, dredge flour upon them, and fry them in butter till they are brightly browned on both sides. Drain them, put them in a saucepan, and barely cover them with boiling stock or water. Throw in a bunch of sweet herbs, a blade of mace, and a few outer sticks of celery. Let the liquor boil up, remove the scum as it rises, then draw the saucepan to the side and let its contents simmer very gently till the veal is tender. Thicken the gravy with ground rice, add a table-spoonful of good store sauce, and serve. A few forcemeat balls may be added if liked. By way of variety, a pint of freslily-shelled young green peas may be stewed separately and served with the veal. Dressed veal may be cut into small pieces and stewed according to this recipe in a little of the liquor in which it was boiled mixed with milk. Whole rice or peas may be stewed with it. Time to simmer the veal, about two hours. Probable cost, knuckle of veal, 7d. per pound. Veal, Knuckle of, Soup.— Take a knuckle of veal weighing about six pounds, and break the bone in three or four places. Put half a pound of bacon in slices half an inch thick at the bottom of a stewpan, place the meat on this, and add a carrot, a turnip, a bunch of parsley, a sprig of thyme, a few sticks of celery, two "large onions with three cloves stuck in them, and a tea-spoonful of peppercorns. Barely cover the ingredients with cold water, let the liquor boil, skim it, then draw the saucepan to the side, and let its contents simmer gently till the veal is quite tender. Take out the meat, strain the soup, and let it stand tiU cold. Before serving, remove the cake of fat from the top. If there is too much soup to use at once, a little may bo served at a time, and it may be thickened one day with vermicelli, another day with macaroni, and a third day with rice. The veal may be cut up into neat pieces and served with peas as a ragout {see Veal, Knuckle of, Ragout of), or, if preferred, it may be served in the soup. Time, four hours to simmer the soup. Probable cost, knuckle of veal, 7d. per pound. Sufficient for ten or twelve persons. Veal, Knuckle of, Stewed with. Green Peas. — Take a small knuckle of veal. Melt a slice of fresh butter in a frjungpan, and put into it two onions sliced and the knuckle of veal whole. Turn the meat about VEA ( 1052 ) VEA