The Epicure's Almanac or Diary of Good Living
April 12th : STEWED KNUCKLE OF VEAL
The lively author of “The Beggar's Opera” has handed down toposterity a poetical recipe for preparing this dish. We will endeavour to supply, in prose, more copious directions than those we owe to the elegant fabulist
Into a stewpan, capable of holding a couple of
quarts of water besides the joint, put the meat, having two or three incisions made in it, with half a table spoonful of salt, a blade of mace, and a pinch of Cayenne pepper, a head of celery chopped up, a small bunch of parsley, a few leaves of dried thyme, a couple of endives well washed and picked, and a table-spoonful of dried marigold leaves.
Clear away the scum as it rises, let it stew for three hours, take out the meat, run the liquor through a sieve, pour it over the joint, and serve with fresh parsley and butter, and some boiled gammon bacon, or knuckle of ham .