Stewed Knuckle of Veal. Time—2¼ hours.
4 lbs. knuckle of veal, ¼ lb. rice, 1 onion, 1 teaspoonful salt, ¼ teaspoonful pepper, 1 tablespoonful chopped parsley, 3 pints water, 1 oz. flour, juice of 1 lemon.
Simmer the veal for 2 hours in the salt and water. After it has simmered 1 hour add the onion, peeled and cut up, and the rice well washed. Simmer again for 1 hour, add the flour mixed to a cream with the lemon-juice, then add the chopped parsley, cook for 10 minutes, and serve the meat in the middle of the rice and gravy.