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VEAL, KNUCKLE OF, BOILED (another way) (As veal is insipid it)

As veal is insipid, it is a meat seldom boiled. The knuckle, however, being chiefly composed of cartilage, is frequently boiled. It is sometimes boiled with rice, and the gravy drawn from it is flavoured with onions, a little mace, and a few peppercorns. With the broth half a pint of cream or milk may be mixed, and tho whole--meat, rice, and broth--served together in a tureen. If sent up separately, the veal will require a sauce of parsley and butter, as well as the accompaniment of boiled bacon on a separate dish.