Veal, Knuckle of, Stewed with Green Peas

Ingredients

• a small knuckle of veal
• a slice of fresh butter
• two onions sliced
• a pint of freshly-shelled green peas
• two tea-spoonfuls of salt
• a tea-spoonful of pepper
• as much boiling stock or water as will cover it
• boiled rice to table on a separate dish
• one or more cucumbers, pared, freed from seeds, and sliced

Method

1. 1

   Melt butter in a frying pan, add sliced onions and the knuckle of veal.

2. 2

   Brown the meat, then transfer to a stewpan with onions and cover with boiling stock or water.

3. 3

   Simmer for an hour.

4. 4

   Add shredded lettuces, peas, salt, and pepper, and simmer for another hour.

5. 5

   Serve the meat on a hot dish with gravy and boiled rice.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2143. The excerpt below is the record exactly as published.

Veal, Knuckle of, Stewed with. Green Peas. — Take a small knuckle of veal. Melt a slice of fresh butter in a frjung- pan, and put into it two onions sliced and the knuckle of veal whole. Turn the meat about VEA ( 1052 ) VEA till it is lightly and equally browned. Put it into a stewpan with the onions and as much hoiling stock or water as will cover it. Let the liquor boil, then simmer gently for an hour. Add two lettuces finely shred, a pint of freshly- shelled green peas, two tea-spoonfuls of salt, and a tea-spoonful of pepper, and simmer all gently together another hour. Serve the meat on a hot dish with the gravy poured over it, and send boiled rice to table on a separate dish. If liked, one or more cucumbers, pared, freed from seeds, and sUced

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