Stewed Knuckle of Veal

Ingredients

• 4 lbs. of knuckle of veal
• £ lb. of rice
• 1 onion
• 5 of a teaspoonful of salt
• 5 of a teaspoonful of pepper
• 1 tablespoonful of chopped parsley
• four pints of cold water
• one onion
• 1 shalot
• 1 carrot
• 1 oz. butter
• 1 oz. flour
• 1 tablespoonful of vinegar

Method

1. 1

   Wash veal, put in saucepan with cold water, boil, add salt, and simmer for two hours.

2. 2

   Add sliced onion, rice, salt, and pepper, and simmer for one hour more.

3. 3

   Add chopped parsley.

4. 4

   Serve veal on a hot dish with gravy and vegetables.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 40. The excerpt below is the record exactly as published.

STEWED KNUCKLE OF VEAL Average cost of " Stewed Knuckle of Veal.1* INGREDIENTS. 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" INGREDIENTS. 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 kmtckle 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 tivo hours. N.B. — If the veal is to be served with "sharp sauce '* we omit the rice and- onion. For sharp sauce see below, No. 7. 2. We take one onion

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