The official handbook for the National Training School for Cookery

7. For serving, we must carefully remove all grease (either with a spoon or by putting a piece of clean blottingpaper or whitey-brown paper on the top of the stew, which will absorb the grease), and turn the stew on to a hot dish ; the meat should be arranged in the centre, and the peas and gravy round. ico National Training School for Cookery. Lesson No. 8. STEWED KNUCKLE OF VEAL Average cost of " Stewed Knuckle of Veal.1* s. d. 4 lbs. of knuckle of veal 2 o £ lb. of rice o of 1 onion o o\ 5 of a teaspoonful of salt j 5 of a teaspoonful of pepper > o 1 1 tablespoonful of chopped parsley ) 2 2j If served with " Melted Butter sauce," i%d. ; Or with " Sharp Sauce" d. \ pint of veal stock 1 onion o\ 1 shalot Ot 1 carrot oV 1 oz. butter 1 1 oz. flour o\ 1 teaspoonful of chopped parsley J 1 tablespoonful of vinegar > of Pepper and salt ) _3i Time required, about two hours, Now we will show you how to stew knuckle of veal 1. We take the four pounds of knuckle of veal, wash it well in cold water, and put it in a saucepan with four pints of cold water ; put the saucepan over the fire, and when it boils we should add a teaspoonful of salt, and skim it well, and move the saucepan to the side of the fire, to simmer for two hours. N.B. — If the veal is to be served with "sharp sauce '* we omit the rice andonion. For sharp sauce see below, No. 7. 2. We take one onion, peel it, and cut it in slices. 3. We take a quarter of a pound of rice, and wash it welL in two waters. Lessons on Cooking Meat. Stewed Knuckle of Veal i o i 4. We take two or three sprigs of parsley, wash it, dry it, and chop it up finely on a board ; there should be a tablespoonful 5. When the veal has simmered for one hour, we add the sliced onion, the rice, and salt and pepper, and let it simmer for one hour more. 6. We now add the chopped parsley. For serving, we place the veal on a hot dish, and pour the gravy and vegetables round. N.B. — If liked, melted butter (see Sauces, Lesson No. 7), with a teaspoonful of chopped parsley in it, could be poured in addition over the veal. 7. For "sharp sauce," we take an onion and a shalot, peel them, and chop them up very finely on a board. 8. We take a carrot, wash it, scrape it clean with a knife, and chop it up finely. 9. We take a sprig or two of parsley, wash it, dry it, and chop it up finely. 10. We put one ounce of butter in a stewpan, and put it over the fire : we add the onion, shalot, and carrot, and let them fry in the butter for about five minutes — they must not burn ; we then add one ounce of flour, and half a pint of veal stock, and stir well till it boils and thickens. 11. Just before serving, we stir in a tablespoonful of vinegar and the chopped parsley. For serving knuckle of veal with sharp sauce, we place the veal on a hot dish, and pour the sauce over it. N.B. — The remainder of the stock, which is then not required, should be strained into a basin, and can then be used for soup. 102 National Training School for Cookery. TRIPE. Lesson No. i. CURRIED TRIPE. Average cost of " Ctcrried Tripe!9 d. i lb. of tripe 8 5 lb. of Patna rice of i onion o\ Flour, sugar, and curry powder i|