Knuckle of Veal
A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.
A historical recipe
The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a dessertspoonful of salt
- a sprig each of parsley
- a pint of the stock
- one onion
Method
- Peppercorns and Vegetables The butcher should chop the bones very small.
- Cut the meat across in several places, lay it in a very clean stock pot, cover well with cold water, and bring to the boil slowly;
- put in a dessertspoonful of salt, and skim very carefully;
- draw away from the fire, place it where it will boil steadily, put in 2 dozen white peppercorns, one onion stuck with six cloves, and a fagot of herbs.
- This is made with a sprig each of parsley, marjoram, and thyme, tied up with a bay or peach leaf;
- boil steadily for six hours, and strain off.
- This is the foundation for the best white soups and sauces;
- it is also a very nutritious broth for invalids.
- The meat can be made hot again in about half a pint of the stock and served with parsley butter sauce.
- A recipe for this is given with the sauces.