To boil a Leg or Knuckle of Veal with Rice

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Boil it in a pipkin, put some salt to it, and scum it, then put to some mace and some rice finely picked and washed, some raisins of the sun and gravy; being fine and tender boil’d put in some saffron, and serve on fine carved sippets, with the rice over all.

Otherwayes with paste cut like small lard, and boil it in thin broth and saffron.

Or otherways in white broth, with fruit, sweet herbs, white wine and gooseberries.