Browned Knuckle of Veal

Ingredients

• 3 lbs. knuckle of veal
• 1 yolk of egg
• Bread-crumbs
• Seasoning
• 1 oz. butter
• 1 oz. flour
• 1 pt. veal broth
• Juice of £ lemon
• Rolls of bacon

Method

1. 1

   Cook a knuckle of veal as in last recipe, omitting the rice.

2. 2

   When tender, lift it out and remove as much of the bone as possible.

3. 3

   Fold into a neat shape and fix with a skewer.

4. 4

   Then brush over with the yolk of an egg, season with pepper and salt, and coat with fine bread-crumbs.

5. 5

   Now place the joint of veal in a good oven until it is nicely browned.

6. 6

   Meanwhile, make a sauce with the butter, flour, and a pint of the liquid in which the veal was cooked.

7. 7

   Season to taste, add the lemon juice, and strain into a sauce boat.

8. 8

   Serve the veal on a hot dish and garnish it with rolls of bacon and cut lemon.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 374. The excerpt below is the record exactly as published.

Browned Knuckle of Veal 3 lbs. knuckle of veal. 1 yolk of egg. Bread-crumbs. Seasoning. 1 oz. butter. 1 oz. flour. 1 pt. veal broth. Juice of £ lemon. Rolls of bacon

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