Knuckle of Veal Stewed with Green Peas
From The "A1" cookery book, 1901
Serves 4
Serve with boiled bacon.
Presented as published in 1901. 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 The "A1" cookery book (1901) by H. N. L., page 40. The excerpt below is the record exactly as published.
Knuckle of Veal Stewed with Green Peas. — Melt a little butter in a stew-pan and put in two onions sliced and the knuckle. Turn the meat about till it is lightly and evenly browned. Then cover with boiling water, let it boil, and simmer gently for two hours or longer. Put in one pint green peas
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