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📝 Description
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🥘 Ingredients
Knuckle of veal, 1 onion, 2 blades of mace, 1 teaspoonful of salt, 1/2 lb. of rice. [Illustration: KNUCKLE OF VEAL.]
👨🍳 Method
Have the knuckle cut small, or cut some cutlets from it, that it may be just large enough to be eaten the same day it is dressed, as cold boiled veal is not a particularly tempting dish. Break the shank-bone, wash it clean, and put the meat into a stewpan with sufficient water to cover it. Let it gradually come to a boil, put in the salt, and remove the scum as fast as it rises. When it has simmered gently for about 3/4 hour, add the remaining ingredients, and stew the whole gently for 2-1/4 hours. Put the meat into a deep dish, pour over it the rice, &c., and send boiled bacon, and a tureen of parsley and butter to table with it.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Stewed Knuckle of Veal and Rice this week, and it was like taking a warm, comforting dip into the past. The method was simple enough, but it took some patience — and I found that to be its own reward. I was surprised by how the mace, an ingredient I usually associate with baking, added a subtle, warm depth to the stew. It was like a gentle hug in a bowl. This dish is perfect for the weeknight cook who wants to put in a little effort for a lot of reward. The knuckle of veal was tender and flavorful, and the rice absorbed all the lovely broth. I served it with some crispy bacon on the side, as suggested, and it was a meal that made my whole apartment smell wonderful. Next time, I might add some carrots or potatoes to the stew for extra heartiness. It's a recipe that begs to be made again and again, with each iteration becoming more familiar and beloved.
