It is a good way, after having taken off cutlets from the large end of a leg of veal, to boil the entire piece that remains, with the knuckle. Boil it two hours or two hours and a half. Make broth of the liquor by putting in a small gill of rice, and some parsley; add the parsley about ten minutes before it is served.
Melt butter with cut parsley, to eat on the meat.
In families that like salt pork, a piece should be boiled separately to eat with the veal.
EGGS.
Boiled.
New laid eggs require half a minute longer to cook than others. The fresher they are the better, and the more healthful. Eggs over a week old should never be boiled; they will do to fry. Put them into water that boils, but not furiously, as it will crack them. If you like them very soft, boil them three minutes. If you wish the yolk hard, boil them five minutes. To be served with salad, they should be boiled twelve minutes.
Fried.
After you have fried ham, drop in the eggs one at a time. In about a minute dip the boiling fat with a spoon over them again and again. This will prevent the necessity of turning them, which it is difficult to do without breaking the yolks. Take them up in about two minutes and a half, with a skimmer. The fat that roasts out of a ham that is browned in an oven, is good for frying eggs.
Poached.