Boiled Knuckle of Veal

Preparation info
    • Difficulty


    • Ready in

      2 hr

Appears in

By Eliza Acton

Published 1845

  • About


After the joint has been trimmed and well washed, put it into a vessel well adapted to it in size, for if it be very large, so much water will be required that the veal will be deprived of its flavour; it should be well covered with it, and very gently boiled until