Stewed Veal
- 2 quarts water
- 1 onion, peeled
- Few blades of mace
- Salt
- 1/4 lb rice
- Butter
- Parsley, chopped
- Shank bone
- Butter
Break the shank bone. Wash it clean. Put in water, onion, a few blades of mace and a little salt. Set over a quick fire. Remove the scum as it rises. wash the rice. When the veal has cooked for about an hour, skim it well and add in the rice. Simmer for 45 glorious minutes slowly. When done, place the meat in a deep dish and the rice around it. Mix a little drawn butter, stir in some chopped parsley and pour atop the veal.
Submitted by Aug 22, 2009
15 min 30 min 45 min
15 min 30 min 45 min