Veal, to boil

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

main

a knuckle of six pounds ↝ Veal, shank, separable lean only, raw [Lamb, Veal, and Game Products]
The neck ↝ Veal, ground, raw [Lamb, Veal, and Game Products]

serving suggestions

tongue ↝ Tongue [Liver and organ meats]
bacon ↝ Beef, bacon, cooked [Bacon]
pickled pork ↝ Pork, pickled pork hocks [Pork Products]
greens of any sort ↝ Green beans, raw [String beans]
brocoli ↝ Broccoli, raw [Vegetables and Vegetable Products]
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
onion sauce ↝ Onions, raw [Vegetables and Vegetable Products]
white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
oyster sauce ↝ Oyster sauce [Soy-based condiments]
parsley and butter ↝ Parsley, raw [Not included in a food category]
white celery sauce ↝ Celery, raw [Vegetables and Vegetable Products]

Instructions (5)

Veal should be boiled well.
A knuckle of six pounds will take very nearly two hours to boil.
The neck must be also well boiled in a good deal of water.
If the neck is boiled in a cloth, it will be whiter.
Serve it with tongue, bacon, or pickled pork, greens of any sort, brocoli, and carrots, or onion sauce, white sauce, oyster sauce, parsley and butter, or white celery sauce.

Original Text

Veal, to boil.

Veal should be boiled well; a knuckle of six pounds will take very nearly two hours. The neck must be also well boiled in a good deal of water; if boiled in a cloth, it will be whiter. Serve it with tongue, bacon, or pickled pork, greens of any sort, brocoli, and carrots, or onion sauce, white sauce, oyster sauce, parsley and butter, or white celery sauce.

Notes

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