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VEAL, KNUCKLE OF, BOILED (another way) (Cut the shank-bone)

Cut the shank-bone from a knuckle of veal. This may be stewed separately in a little water to make white sauce. Put the joint into a saucepan, cover with cold water, and when it begins to simmer throw in a tea-spoonful of salt to assist in throwing up the scum, skim carefully, and let it boil gently until done enough. Serve the joint on a hot dish, with either white sauce or parsley and butter poured over it, and more in a tureen. Garnish with slices of lemon and veal forcemeat balls. A piece of boiled bacon, a pig's cheek, or slices of fried bacon should be sent to table with it. Time to boil, fully twenty minutes per pound from the time the water boils. Probable cost, 9 1/2d. or 10d. per pound. Sufficient, a joint weighing six pounds, for six or eight persons.