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Veal, Knuckle of, Stewed with Macaroni

Break the shank-bone of a small knuckle of veal, wash the joint well, and put it into a stewpan with a shallot or a small onion, and a little pepper, salt, and pounded mace. Cover with stock or water, and let it simmer for an hour and a half. Throw half a pound of macaroni into it, and let it simmer till tender, when it will be ready for serving. If preferred, the sauce may be thickened and will be much improved by boiling with it for the last ten minutes a table-spoonful of ground rice mixed smoothly with milk; a little cream may be added to enrich it. Time, two hours. Probable cost, veal, 5d. to 7d. per pound. Sufficient for four or five persons.