1 onion.
1 bay leaf.
6 pepper corns.
Salt and pepper to taste.

Wipe the knuckle and cut it into pieces. Put into a kettle with 2
quarts of cold water; bring slowly to simmering point; skim and simmer
gently for 2 hours; then add the onion, mace, bay leaf, cloves, pepper
corns, and simmer 1 hour longer. Take out the knuckle, carefully
remove the bones and put the meat into a mould or square pan. Boil the
liquor until reduced to 1 quart, add the vinegar, pepper and salt to
taste, strain and pour over the meat. Stand away until cold, when it
may be turned out and garnished with parsley and lemon.


FILLET OF VEAL (STUFFED).

1 cup of bread crumbs.
1 tsp. of summer savory.
1 ssp. of pepper.
1/2 cup of chopped salt pork or ham.
1 tsp. of salt.

Have the bone removed from the shoulder, fill the space from which the
bone was taken with the stuffing, fasten the meat together with a
skewer to prevent the stuffing from coming out, put into the pan with
3 or 4 tbsps. of dripping, allowing 20 minutes to each pound, basting
frequently in a moderately hot oven.