Knuckle of Veal and Bacon
Unless your family is very small, get two knuckles of veal, and have them sawed into three pieces each. Put them into a pot with two pounds of ham or bacon; cover them with water, and stew them slowly, skimming them well. Season them with a little pepper, but no salt, as the bacon will be salt enough. When the scum ceases to rise, put in four onions and four turnips, and six potatos pared, and quartered; also, a carrot and two parsnips, scraped and cut into pieces. Let the whole boil till all the meat and all the vegetables are thoroughly done, and very tender. Drain them well, and serve up the whole on one large dish, having other vegetables served separately.
If you wish to have green vegetables, such as greens, young sprouts, poke, or string beans, flavored with bacon, put them to boil in a pot with the bacon only, and take another pot for the veal, and white vegetables, such as onions, turnips, &c. You may put the veal and bacon on the same dish.