COOKERY. 149 



KNUCKLE OF VEAL. 



As few people are fond of boiled veal, it may be well 

 to leave the knuckle small, and take oflf some cutlets 

 or collops before it be dressed; and as the knuckle will 

 keep longer than the fillet, it is best not to cut off the 

 slices till wanted. Break the bone to make it take 

 less room; wash it well; and put it in a saucepan with 

 three onions, a blade or two of mace, and a few pepper- 

 corns; cover it with water, and simmer it till quite 

 ready. In the meau time some macaroni should be 

 boiled with it if approved, or rice, or a little rice flour, 

 to give it a small degree of thickness. Before it is 

 served, add half a pint of milk and cream, and let it 

 come up either with or without the meat. 



Or fry the knuckle with sliced onions and butter to a 

 good brown; and have ready pease, lettuce, onion, and a 

 cucumber or two, stewed in a small quantity of water, 

 an hour; then add these to the veal; and stew it till the 

 meat is tender enough to eat, but not overdone. Throw 

 in pepper, salt, and a bit of shred mint, and serve 

 altogether. 



SHOULDER OP VEAL. 



Cut off the knuckle, for a stew or gravy. Roast the 

 other part for stuffing; you may lard it. Serve with 

 melted butter. 



The blade-bone, with a good deal of meat left on, 

 eats extremely well with mushroom or oyster-sauce, or 

 mushroom-catsup in butter. 



NECK OF VEAI>. 



Cut off the scrag to boil, and cover it with onion 

 tauce. It should be boiled in milk and water. Parsley 

 and butter may be served with it, instead of onion-sauce. 



Or it may be stewed with whole rice, small onions, 

 and pepper-corns, with a very little water. 



Or boiled, eaten with bacon and greens. 



The breast end may be either roasted, broiled as 

 •teaks, or made into pies. 



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