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Veal, Knuckle of, Stewed with Green Peas

Take a small knuckle of veal. Melt a slice of fresh butter in a frying-pan, and put into it two onions sliced and the knuckle of veal whole. Turn the meat about till it is lightly and equally browned. Put it into a stewpan with the onions and as much boiling stock or water as will cover it. Let the liquor boil, then simmer gently for an hour. Add two lettuces finely shredded, a pint of freshly-shelled green peas, two tea-spoonfuls of salt, and a tea-spoonful of pepper, and simmer all gently together another hour. Serve the meat on a hot dish with the gravy poured over it, and send boiled rice to table on a separate dish. If liked, one or more cucumbers, pared, freed from seeds and sliced, may be stewed in the gravy as well as the peas. Boiled bacon should be sent to table with it. Time to stew the veal, about two hours or more, according to size. Probable cost, four pounds at 5d. per pound, five pounds at 6d. per pound, six pounds at 7d. per pound.