Veal, Knuckle of, Boiled

Ingredients

• a knuckle of veal weighing about six pounds
• salt
• melted butter
• parsley
• Egg sauce
• onion sauce
• white sauce

Method

1. 1

   Wash the knuckle of veal, place in a stewpan covered with cold water, boil, then simmer gently for 2.5 to 3 hours until tender.

2. 2

   Serve with melted butter or sauces like parsley and butter, egg sauce, onion sauce, or white sauce.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2142. The excerpt below is the record exactly as published.

melted butter or parsley and butter may be both poured over it and served with it. Egg sauce, onion sauce, and white sauce are also suitable accompani- ments. 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. Time, a knuckle of veal weighing about six pounds, two hours and a quarter. Probable cost, 7d. per pound. Veal, Knuckle of. Boiled (another way). — Cut the shank-bone from a knuckle of veal. This may be stewed separately in a little water to make white sauce. Put the joint into a saucepan, cover with cold water, and when it begins to simmer throw in a tea-spoonful of salt to assist in throwing up the scum, skim care- fully, and let it boil gently until done enough. Serve on a hot dish, and -with either white saueo or parsley and butter poured over it, and more in a tureen. Garnish with slices of lemon and veal forcemeat balls. A piece of boiled bacon, a pig's cheek, or slices of fried bacon should be sent to table with it. Time to boil, fully twenty minutes per pound from the time the water boils. Probable cost, 9.^d. or lOd. per pound. Sufficient, a joint weighing six pounds, for six or eight persons. Veal, Knuckle of, Boiled (another way). — As veal is insipid, it is a meat seldom boiled. The knuckle, however, being chieflj- composcd of cartilage, is occasionally boiled, and requires stewing to render it fit for eating. It is semetimes boiled with rice, and the gravy di-awn from it is flavoured with onions, a little mace, and a few peppercorns. With the broth half a pint of cream or milk may be mixed, and the whole — meat, rice, and broth — served to- gether in a tureen. If sent up separately, the veal will require a sauce of parsley and butter, as well as the accompaniment of boiled bacon on a separate dish. Veal, Knuckle of, Carving. — The knuckle of veal is almost always boiled : it is esteemed for its fat and tendons about the knuckle. The best slices can be cut only from the thickest part of the knuckle. About this part is some delicious fat ; and cutting in one direction two bones will be divided. Between these fine marrowy fat is to be found. Veal, Knuckle of. Ragout of.— Cut a knuckle of veal into small thick slices. Sprinkle a little pepper and salt on these, dredge floui- upon them, and fry them in butter till they are brightly browned on both sides. Drain them, put them in a saucepan, and barely cover them with boiling stock or water. Throw in a bunch of sweet herbs, a blade of mace, and a few outer sticks of celery. Let the liquor boil up, remove the scum as it rises, then draw the saucepan to the side and let its contents simmer very gently till the veal is tender. Thicken the gravy with ground rice, add a table-spoon- ful of good store sauce, and serve. A few force- meat balls may be added if liked. By way of variety, a pint of freslily-shelled young green peas may be stewed separately and served with the veal. Dressed veal may be cut into small pieces and stewed according to this recipe in a little of the liquor in which it was boiled mixed with milk. Whole rice or peas may be stewed with it. Time to simmer the veal, about two hours. Probable cost, knuckle of veal, 7d. per pound. Veal, Knuckle of, Soup.— Take a knuckle of veal weighing about six pounds

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