Stewed Knuckle of Veal and Rice is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of the meat and bone from a knuckle of veal that's stewed and finished with onion, mace and rice. The full recipe is presented here and I hope you enjoy this classic British version of: Stewed Knuckle of Veal and Rice.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
STEWED KNUCKLE OF VEAL AND RICE.
885. INGREDIENTS.—Knuckle of veal, 1 onion, 2 blades of mace, 1 teaspoonful of salt, 1/2 lb. of rice.
Mode.—Have the knuckle cut small, or cut some cutlets from it, that it may be just large enough to be eaten the same day it is dressed, as cold boiled veal is not a particularly tempting dish. Break the shank-bone, wash it clean, and put the meat into a stewpan with sufficient water to cover it. Let it gradually come to a boil, put in the salt, and remove the scum as fast as it rises. When it has simmered gently for about 3/4 hour, add the remaining ingredients, and stew the whole gently for 2-1/4 hours. Put the meat into a deep dish, pour over it the rice, &c., and send boiled bacon, and a tureen of parsley and butter to table with it.
Note.—Macaroni, instead of rice, boiled with the veal, will be found good; or the rice and macaroni may be omitted, and the veal sent to table smothered in parsley and butter.
Either saw the knuckle into small pieces, or slice some cutlets from it. Break the shank bone and place in a pan along with the meat. Pour in enough water to cover and gently bring to a boil.
Season with the salt and skim off any scum as it rises. When it has simmered gently for 45 minutes, add the onion, mace and rice.
Reduce to a low simmer, cover with a tight-fitting lid and cook gently for 2 hours. When done, transfer the meat to a deep serving dish. Pour over the cooked rice and serve accompanied by boiled bacon and a tureen of parsley and butter sauce.
