Knuckle of Veal with Rice

• Veal, 6 lbs.
• water, 3 to 4 pints
• salt,

Pour over a small knuckle of veal rather more than sufficient water to cover it; bring it slowly to a boil; take off all the scum with great care, throw in a teaspoonful of salt, and when the joint has simmered for about half an hour, throw in from eight to twelve ounces of well washed rice, and stew