Stewed Knuckle of Veal

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • A large knuckle of veal
  • 1 onion
  • 1 carrot
  • ½ turnip
  • 2 sticks of celery bouquet garni
  • salt and pepper
  • 1½–2 oz. rice
  • 1 pt. parsley sauce


  • boiled bacon, ham or bacon rolls grilled or fried
  • slices of lemon


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 from the broth and keep it hot. Take out the bones and bouquet garni, season the broth to taste, and serve it separately. Pour a little parsley sauce over the meat and serve the rest in a sauce-boat. If boiled bacon is not being served, garnish with bacon rolls and slices of lemon.