Knuckle Of Veal And Rice

A small knuckle, or scrag-end of neck of veal, is sometimes to be

purchased very cheap; I will therefore suppose that you may, once in a

way, provide such a thing, and this is the way you should cook it to the

best advantage. Put the knuckle of veal into a boiling pot, with a pound

of bacon, two pounds of rice, six onions, three carrots cut in pieces,

some peppercorns, and salt in moderation on account of the bacon; add

three or four quarts of water, and set the whole to stew very gently

over a moderate fire for about three hours. This will produce a good

substantial dinner for at least ten persons.