The British Cookery Book

A committee of ladies collected the receipts; the editor of the Manual of Domestic Economy arranged them — British cookery and household management, c.1864.

To Stew a Knuckle of Veal

3 pages in this part of The British Cookery Book.

To Stew a Knuckle of Veal (Break the bone in two or three)

434. Break the bone in two or three places; put to it five pints of water, eight shalots, a bunch of sweet-herbs, some whole black pepper…

To Stew a Knuckle of Veal (Good gravy and a few small)

good gravy and a few small bits of bacon; cover close, and stew till nearly done enough. Take it out, and strain the gravy through a sieve…

To Stew a Knuckle of Veal (Fry it with sliced onions)

444. Fry it with sliced onions and a little butter till it is well prowned; put to it some good broth if you have it, otherwise water, and…

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