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Braised Knuckle of Veal

Lard well a knuckle of veal weighing about three pounds; braise it in a pan with one ounce of fresh salt pork, one tablespoonful of salt and one teaspoonful of pepper. Cook for fifteen minutes, stirring now and then, and moistening with one-half pint each of Spanish sauce and white broth. Add one pint of raw jardiniere and one breakfast cupful of flageolets. Cook all together for forty-five minutes. Transfer the knuckle to a hot dish, pour the garnishing over, and serve very hot.

Baked Leg of Veal with Cream Sauce Place a small leg of veal in rather a deep baking dish; melt a lump of butter, pour it over the veal and roast it in a slack oven. Turn the meat now and then and baste it well. When nearly cooked sprinkle over with a little flour and salt, pour over it one-half pint of cream and finish cooking, basting from time to time and keeping the oven slack. When done drain the leg, place it on a hot dish and arrange a truffle round the knuckle-bone. Pour the cream into a small saucepan, mix a small quantity of melted glaze with it and boil until slightly reduced. Add two or three drops of vinegar, then pour the same over the meat, and serve.