Stewed Knuckle of Veal
- Knuckle of veal
- Pepper
- Salt
- 3 ounces butter
- 1 heaping Tbsp flour
- Bunch of parsley, finely chopped
- 1 cup cream
Cut the knuckle in 4-5 pieces. Put in a saucepan with just enough water to cover it. Season with pepper and salt. Stew until tender and the water reduced by a half.
Add the butter rubbed to a paste with the flour, chopped parsley and cream. Let it all boil up. Serve.
Add the butter rubbed to a paste with the flour, chopped parsley and cream. Let it all boil up. Serve.
Submitted by Apr 1, 2010
15 min 30 min 45 min
15 min 30 min 45 min