Knuckle

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (18)

for boiling

three onions ↝ Onions, raw [Vegetables and Vegetable Products]
a blade of mace or two ↝ Spices, mace, ground [Spices and Herbs]
a few peppercorns
water ↝ Water, tap [Tap water]
macaroni ↝ Pasta, dry, unenriched [Cereal Grains and Pasta]
rice ↝ Rice, cooked, NFS [Rice]
a little rice flour
half a pint of milk and cream ↝ Milk, NFS [Milk, reduced fat]

for frying

sliced onion ↝ Onions, raw [Vegetables and Vegetable Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
lettuce ↝ Lettuce, raw [Lettuce and lettuce salads]
onion ↝ Onions, raw [Vegetables and Vegetable Products]
a cucumber or two ↝ Cucumber, raw [Other vegetables and combinations]
water ↝ Water, tap [Tap water]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a bit of shred mint ↝ Spearmint, fresh [Spices and Herbs]

Instructions (6)

As few people are fond of boiled veal, it may be well to leave the knuckle small, and to 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; and, washing it well, put it into a saucepan with three onions, a blade of mace or two, and a few peppercorns; cover with water, and simmer it till thoroughly 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 do not put too much.
Before it be served, add half a pint of milk and cream, and let it come up with or without the meat.

Alternative Method

Fry the knuckle, with sliced onion and butter, to a good brown, and have ready peas, lettuce, onion, a cucumber or two, stewed in a small quantity of water an hour, then add to the veal, and stew till the meat be tender enough to eat, not to be overdone.
Throw in pepper, salt, and a bit of shred mint, and serve altogether.

Original Text

Knuckle.

As few people are fond of boiled veal, it may be well to leave the knuckle small, and to 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; and, washing it well, put it into a saucepan with three onions, a blade of mace or two, and a few peppercorns; cover with water, and simmer it till thoroughly 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 do not put too much. Before it be served, add half a pint of milk and cream, and let it come up with or without the meat.

44Or, fry the knuckle, with sliced onion and butter, to a good brown, and have ready peas, lettuce, onion, a cucumber or two, stewed in a small quantity of water an hour, then add to the veal, and stew till the meat be tender enough to eat, not to be overdone. Throw in pepper, salt, and a bit of shred mint, and serve altogether.

Notes

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