Stewed Knuckle of Veal

• A large knuckle of veal
• 1 onion
• 1 carrot

Wipe the meat, separate the shank bone and put it with the meat into a saucepan with enough water to cover. Bring to the boil, skim well, add the vegetables cut into dice, the bouquet garni and salt. The ham or bacon for the garnish should be boiled separately and served on a separate dish. Simmer the veal gently until tender—about 3 hr.—add the washed rice ½ hr. before serving. Remove the meat