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Simple Knuckle Of Veal Cooking Recipe

Below is the quick and easy cooking recipe for Knuckle Of Veal.

As few persons are fond of boiled veal, it may be well to cut the knuckle small, and take off some cutlets or collops before it is 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 the joint well, and put it into a saucepan with three onions, a blade or two of mace, and a few peppercorns. Cover it with water, and simmer it till quite done. 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 avoid putting in too much. Before it is serve the Knuckle Of Veald, add half a pint of milk and cream, and let it go to table either with or without the meat.—A knuckle of veal may also be fried with sliced onion and butter, to a good brown. Prepare some peas, lettuce, onion, and a cucumber or two, stewed in a small quantity of water for an hour. Add these to the veal, and stew it till the meat is tender enough to eat, but not overdone. Put in pepper, salt, and a little shred mint, and serve the Knuckle Of Veal all together.18



Lamb. In purchasing this meat, observe the Knuckle Of Veal particularly the neck of a fore-quarter. If the vein is bluish, it is fresh: if it has a green or yellow cast, it is stale. In the hind-quarter, if there is a faint smell under the kidney, and the knuckle is limp, the meat is stale. If the eyes are sunk, the head is not fresh. Grass lamb comes into season in April or May, and continues till August. House lamb may be had in large towns almost all the year, but it is in highest perfection in December and January.


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