teaspoonful of salt, 1/2 lb. of rice.
[Illustration: KNUCKLE OF VEAL.]
_Mode_.--Have the knuckle cut small, or cut some cutlets from it, that
it may be just large enough to be eaten the same day it is dressed, as
cold boiled veal is not a particularly tempting dish. Break the
shank-bone, wash it clean, and put the meat into a stewpan with
sufficient water to cover it. Let it gradually come to a boil, put in
the salt, and remove the scum as fast as it rises. When it has simmered
gently for about 3/4 hour, add the remaining ingredients, and stew the
whole gently for 2-1/4 hours. Put the meat into a deep dish, pour over
it the rice, &c., and send boiled bacon, and a tureen of parsley and
butter to table with it.
_Time_.--A knuckle of veal weighing 6 lbs., 3 hours' gentle stewing.
_Average cost_, 5d. to 6d. per lb.
_Sufficient_ for 5 or 6 persons.
_Seasonable_ from March to October.
_Note_.--Macaroni, instead of rice, boiled with the veal, will be found
good; or the rice and macaroni may be omitted, and the veal sent to
table smothered in parsley and butter.
ROAST LOIN OF VEAL.
[Illustration: LOIN OF VEAL.]