French Stew of Veal
Ingredients
Directions
Boil the knuckle of veal in enough water to cover it, adding a little coarse sea salt.
Once the veal is tender, pour off the cooking water and save it.
Cut the veal into small pieces and place them in a pan with the reserved cooking water.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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