Knuckle of Boiled Veal
From English and French cookery, 1890
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 46. The excerpt below is the record exactly as published.
nuckle of Boiled. Veal. — Put a knuckle into a stewpan, cover with cold water, boil, then simmer gently and skim frequently for 21 to 31 hours, or till the gristle is quite tender, but not till the flesh will leave the bone. Plain melted butter or parsley and butter may be both poured over and served with it. Bacon and greens or mashed turnips and potatoes are usually eaten with knuckle of veal, and the dish should be garnished with parsley, lemon-rind, and forcemeat balls
Cook this with the app: pantry check, scaling, and the assistant.