Home › The Principles of Cookery › Veal, Knuckle of, Stewed with Rice

Veal, Knuckle of, Stewed with Rice

Put a small knuckle of veal into a stewpan just large enough to contain it. If too large, so much water will be needed that the veal will be rendered insipid. Cover with stock or water, throw a tea-spoonful of salt into it, let the liquor boil, skim carefully, and simmer gently for three-quarters of an hour. Throw into it half a pound of well-washed rice, and let all stew gently together till the meat and the rice are tender. Half an hour before it is taken up, season the preparation with mace and cayenne, and add a little more salt if required. Send boiled bacon and parsley and butter to table with the veal. Time to stew the veal, two hours to two hours and a half--half an hour to the pound. Probable cost of the veal, 5d. to 7d. per pound.