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Preparation info
    • Difficulty


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By Robert Carrier

Published 1965

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  • 3 pounds knuckle of veal or 2 pounds knuckle of veal and 1 pound


Ask your butcher to bone meat; trim meat of excess fat; break the bones and chop the meat. Place the meat and bones in a large saucepan or stockpot together with ham bone and water, and bring slowly to a boil. Simmer, with the water barely bubbling, for at least 1 hour, skimming the scum from the surface frequently. Add vegetables, bouquet garni, cloves, peppercorns and salt, and continu