Cassell's dictionary of cookery

Take a knuckle of veal weighing about six pounds. Divide it (sawing through the bones) into half a dozen pieces, and put these in a stewpot with a carrot, a turnip, a small onion, half a dozen peppercorns, half a head of celery, half a blade of mace, a tea-spoonful of salt, and four quarts of cold water. Bring it slowly to the boil, remove the scum carefully as it rises, and boil gently for three hours. Take out the meat, cut it into convenient-sized pieces, and put them aside for further use. Strain the soup. Put it into a clean saucepan with twelve ounces of rice already three-parts boiled, and boil for three-quarters of an hour longer. Add the veal, and serve very hot. Time, four hours. Probable cost, 5s. 6d. Sufficient for eight or ten persons. Veal, Knuckle of. Boiled.— A knuckle of veal is generally boiled, and forms a most wholesome and nourishing dish. It should be washed, then put into a stewpan, covered with cold water, boiled, then simmered gently and skimmed frequently for from two hours and a half to three hours, or till the gristle is quite tender, but not tiU the flesh will leave the bone. On account of its sinewy nature this jomt needs to be well boiled. Plain 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 accompaniments. 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 carefully, and let it boil gently until done enough. Serve on a hot dish, and -with either white sauce 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, 9d. 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 chiefly composed of cartilage, is occasionally boiled, and requires stewing to render it fit for eating. It is sometimes boiled with rice, and the gravy drawn 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 together 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.