o
baste it well, that it may not be dry; put the mince in the place where
the meat was taken out, sprinkle a few bread crumbs over it, and drop a
little clarified butter on the bread crumbs; put it into the oven for
1/4 hour to brown, and pour Bechamel round the sides of the dish.

_Time_.--Altogether 1-1/2 hour.

_Seasonable_ from March to October.

TO RAGOUT A KNUCKLE OF VEAL.

884. INGREDIENTS.--Knuckle of veal, pepper and salt to taste, flour, 1
onion, 1 head of celery, or a little celery-seed, a faggot of savoury
herbs, 2 blades of pounded mace, thickening of butter and flour, a few
young carrots, 1 tablespoonful of ketchup, 1 tablespoonful of tomato
sauce, 3 tablespoonfuls of sherry, the juice of 1/4 lemon.

_Mode_.--Cut the meat from a knuckle of veal into neat slices, season
with pepper and salt, and dredge them with flour. Fry them in a little
butter of a pale brown, and put them into a stewpan with the bone (which
should be chopped in several places); add the celery, herbs, mace, and
carrots; pour over all about 1 pint of hot water, and let it simmer very
gently for 2 hours, over a slow but clear fire. Take out the slices of
meat and carrots, strain and thicken the gravy with a little butter
rolled in flour; add the remaining ingredients, give one boil, put back
the meat and carrots, let these get hot through, and serve. When in
season, a few green peas, _boiled separately_, and added to this dish at
the moment of serving, would be found a very agreeable addition.

_Time_.--2 hours. _Average cost_, 5d. to 6d. per lb.

_Sufficient_ for 4 or 6 persons.

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.

[Illustration: KNUCKLE OF VEAL.]

_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.

_Time_.--A knuckle of veal weighing