Recipe: Veal with Vegetables

  • 3 pounds knuckle of VEAL 2 cups hot water
  • ½ cup each of finely chopped onion, carrot, turnip, and celery 1¼ teaspoons salt
  • ¼ cup pearl barley ¼ teaspoon paprika

Order VEAL cut in three-inch lengths; remove meat from bone, and put in a casserole dish; add vegetables, barley (which has been soaked for an hour in cold water), hot water, and seasonings; place the pieces of bone, cut edge down, on top; cover closely, and bake in a moderate oven two and a half hours. Remove the bones before serving.

Better Meals for Less Money, by Mary Green (Year 1909)