309. Knuckle of Veal is a very favorite dish of mine: I procure two of them, which I saw into three pieces each, and put into a stewpan, with a piece of streaked bacon two pounds in weight, four onions, a carrot, two turnips, and six peppercorns, place over the fire, and when boiling add a little salt, skim well, and place at the corner to simmer gently for two hours, take up, dress them in your dish surrounded with the vegetables and bacon, and serve with parsley and butter over; very good soup may be made from the stock it was boiled in if required, or if not, into glaze, which put by until wanted.
310. Loin of Veal braised.—This joint generally weighs from twelve to fourteen pounds when off a good calf; have the rib-bones carefully divided with a saw so as not to hurt the fillet, prepare the braising-pan, and proceed as in receipt (No. 289); with the addition of one pint more water, but take care not to cover the meat, which might happen if your stewpan was small, which otherwise be boiling instead of braising; it will take about three hours: be careful about the fat, as this joint produces a great deal; taste the sauce before serving, in case more seasoning is required, which might be the case, depending on the nature of the veal. A good cook should taste all sauces before serving.
311. Breast of Veal stuffed and stewed.—Take about eight pounds of the breast of veal, put your knife about half an inch under the skin, and open it about three parts of its width all the way down, then prepare some veal stuffing, and lay it in the opening you have made about one inch in thickness, sew it up, and proceed as receipt for shoulder.
Should half the size of either the above dishes be required, use but half the vegetables in proportion, and stew half an hour less.
The Chump, Small Shoulder, or pieces of the fillet may be dressed in the same way, but must be larded, like the neck.
All the above joints may be stewed in the same way, with less vegetables, and served with sauces (Nos. 131, 135); the gravy in which they are stewed will always be useful in the kitchen, or may be reduced and served with the joint.
312. Shoulder of Veal stuffed and stewed.—This is a very awkward joint to carve to advantage, and equally so to cook; by the following plan, it goes further than any other way.