Knuckle of Veal and Rice

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852

Source: A Plain Cookery Book for the Working Classes
Yield: 10.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

A small knuckle, or scrag-end of neck of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a pound of bacon ↝ Beef, bacon, cooked [Bacon]
two pounds of rice ↝ Rice, cooked, NFS [Rice]
six onions ↝ Onions, raw [Vegetables and Vegetable Products]
three carrots cut in pieces ↝ Carrots, raw [Vegetables and Vegetable Products]
some peppercorns
salt in moderation on account of the bacon ↝ Salt, table, iodized [Spices and Herbs]
three or four quarts of water ↝ Water, tap [Tap water]

Instructions (3)

Put the knuckle of veal into a boiling pot, with the bacon, rice, onions, carrots, peppercorns, and salt.
Add the water.
Set the whole to stew very gently over a moderate fire for about three hours.

Original Text

No. 116. Knuckle of Veal and Rice.

A small knuckle, or scrag-end of neck of veal, is sometimes to be purchased very cheap; I will therefore suppose that you may, once in a way, provide such a thing, and this is the way you should cook it to the best advantage. Put the knuckle of veal into a boiling pot, with a pound of bacon, two pounds of[60] rice, six onions, three carrots cut in pieces, some peppercorns, and salt in moderation on account of the bacon; add three or four quarts of water, and set the whole to stew very gently over a moderate fire for about three hours. This will produce a good substantial dinner for at least ten persons.

Notes

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