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Classic
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page 45
Knuckle of Veal.
As few people are fond of boiled veal, it may be well to leave the knuckle
small, and take off some cutlets or collops before it be dressed; but as the
knuckle will keep longer than the fillet, it is best not to cut off the slices
till wanted. Break the bones, to make it take less room; wash it well; and put
it into a sauce-pan with three onions, a blade of mace or two, and a few
pepper-corns; cover it with water, and simmer till quite ready. In the mean time
some macaroni should be boiled with it if approved, or rice, or a little
rice-flour, to give it a small degree of thickness; but don't put too much.
Before it is served, add half a pint of milk and cream, and let it come up
either with or without the meat.
Or fry the knuckle with sliced onion and butter to a good brown; and have ready
peas, lettuce, onion, and a cucumber or two, stewed in a small quantity of water
an hour: then add these to the veal; and stew it till the meat is tender enough
to eat, but not overdone. Throw in pepper, salt, and a bit of shred mint, and
serve all together.
Shoulder of Veal.
Cut off the knuckle, for a stew or gravy. Roast the other part with stuffing:
you may lard it. Serve with melted butter.
The blade-bone, with a good deal of meat left on, eats extremely well with
mushroom or oyster-sauce, or mush-room-ketchup in butter.
Neck of Veal.
Cut off the scrag to boil, and cover it with onion-sauce. It should be boiled in
milk and water. Parsley and butter may be served with it, instead of
onion-sauce.
Or it may be stewed with whole rice, small onions, and pepper-corns, with a very
little water.
Or boiled and eaten with bacon and greens.
The best end may be either roasted, broiled as steaks, or made into pies.
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