To Stew a Knuckle of Veal

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Be sure let the Pot or Sauce-pan be very clean, lay at the Bottom four clean wooden Skewers, wash and clean the Knuckle very well, then lay it in the Pot, with two or three Blades of Mace, a little whole Pepper, a little Piece of Thyme, a small Onion, a Crust of Bread, and two Quarts of Water; cover it down close, make it boil, then only let it simmer for two Hours, and when it is enough take it up, lay it in a Dish, and strain the Broth over it.

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