Boiled Knuckle of Veal from Modern Cookery for Private Families by Eliza Acton
After the joint has been trimmed and well washed, put it into a vessel well adapted to it in size, for if it be very large, so much water will be required that the veal will be deprived of its flav...
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Ingredients
- veal
- salt
- parsley
- butter
- water
- bacon
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