Knuckle of Veal stewed with Rice (No. 523)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

For the stew

knuckle of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
shank-bone ↝ Veal, Australian, shank, fore, bone-in, separable lean only, raw [Lamb, Veal, and Game Products]
two quarts of water ↝ Water, tap [Tap water]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
two blades of mace ↝ Spices, mace, ground [Spices and Herbs]
a tea-spoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
a quarter of a pound of rice ↝ Rice, cooked, NFS [Rice]

For serving

bacon ↝ Beef, bacon, cooked [Bacon]
parsnips ↝ Parsnips, raw [Vegetables and Vegetable Products]
greens ↝ Green beans, raw [String beans]
finely minced parsley and butter, No. 261 ↝ Parsley, raw [Not included in a food category]

Instructions (6)

Cut off some steaks from the knuckle of veal, which you may dress as in the foregoing receipt, or No. 521, and leave the knuckle no larger than will be eaten the day it is dressed.
Break the shank-bone, wash it clean, and put it in a large stew-pan with two quarts of water, an onion, two blades of mace, and a tea-spoonful of salt.
Set it on a quick fire; when it boils, take off all the scum.
Wash and pick a quarter of a pound of rice; put it into the stew-pan with the meat, and let it stew very gently for about two hours.
Put the meat, &c. in a deep dish, and the rice round it.
Send up bacon with it, parsnips, or greens, and finely minced parsley and butter, No. 261.

Original Text

Knuckle of Veal stewed with Rice.—(No. 523.)

As boiled knuckle of veal cold is not a very favourite relish with the generality, cut off some steaks from it, which you may dress as in the foregoing receipt, or No. 521, and leave the knuckle no larger than will be eaten the day it is dressed. Break the shank-bone, wash it clean, and put it in a large stew-pan with two quarts of water, an onion, two blades of mace, and a tea-spoonful of salt: set it on a quick fire; when it boils, take off all the scum.

Wash and pick a quarter of a pound of rice; put it into the stew-pan with the meat, and let it stew very gently for about two hours: put the meat, &c. in a deep dish, and the rice round it.

Send up bacon with it, parsnips, or greens, and finely minced parsley and butter, No. 261.

Notes

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