Boiled Knuckle of Veal

Ingredients

• a knuckle of veal weighing about 6 lbs.
• a dessert spoonful of salt
• a whole carrot
• a turnip
• a leaf of celery

Method

1. 1

   Place the knuckle in a saucepan and cover with hot water.

2. 2

   Bring to a boil, skim, and add salt.

3. 3

   Lower the heat to simmer for 3 to 3.5 hours until tender.

4. 4

   Serve with egg sauce, onion sauce, or melted butter.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 41. The excerpt below is the record exactly as published.

turnips. The more slowly this joint is cooked the better. Turn the gas nearly out on the simmering burner, and allow 3 to 4 hours for a 6 or 7 pound joint. Small dumplings are often served with this dish. To Collar Veal. — Bone a breast of veal ; take off the thick skin and gristle, beat it flat with the side of a chopper. Pick and wash some parsley, chop it fine with some marjoram ; mix it with some pepper, salt, and beaten mace. Strew this mixture over the veal and roll it tight ; then roll it up in a clean cloth, tie the ends close to the veal, and bind it firmly with string or tape. Braize it very slowly for about three hours on the simmering burner. When done, take it out, tie the ends up again quite close, put it in a dish with a weight on it, and when cold and set take off the cloth. Roast Loin of Mutton (Rolled). — Obtain from the butcher’s a nice loin of mutton about 6 or 7 lbs. Ask him to take out all the bones, which he will do. Now lay it out flat, season by sprinkling some pepper and allspice and a little salt all over it ; roll up the meat and leave it so till the next day, when lay it out again and spread a good forcemeat (which, see) all over the side which was spiced, and roll up the meat carefully, com¬ pact, and tightly, and secure ft by binding it with string. Bake it in the gas oven for one hour and a half. Now with the bones that were taken out of the joint make a good gravy by stewing them for a couple of hours in a pint and a half of wrater, with pepper and salt to taste. As soon as the joint is done place it on a dish. Remove all the fat from the liquor in which the bones were stewed. Thicken with a little flour, and serve. Dishes and plates must be very hot. GAS COOKERY BOOK. 79 Boiled Knuckle of Veal. — Take a knuckle of veal weighing about 6 lbs. Place it in a saucepan and coyer it with hot water. Bring it to the boil, skim it, adding a dessert spoonful of salt to each quart of water. Lower the gas so that it will only just simmer, skimming it occasionally, and let it so cook for 3 to 3} hours, or, in fact, until the gristle is quite soft and tender. Egg sauce, onion sauce, or parsley sauce may be served with this joint, or plain meflted butter, using the liquor the meat has been boiled in for stock, which would be much improved if a whole carrot, turnip, and a leaf of celery

Cook this with the app: pantry check, scaling, and the assistant.