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Browned Veal Knuckle

Purchase a meaty veal knuckle. Cover it with boiling water, add ½ teaspoonful of salt, a small white onion stuck with 2 cloves and 12 peppercorns and simmer slowly until very tender. Transfer to a dripping pan, cover the top with very thin slices of larding pork and brown in a quick oven. This will take nearly an hour.

Make a gravy with the pot liquor, using browned flour to give it color.