590 | Braised Noix of Veal à la Providence.
—Lard thoroughly a knuckle of veal of three pounds, braise it nicely in a saucepan with an ounce of fresh salt pork, one tablespoonful of salt, and a teaspoonful of pepper. Cook for fifteen minutes, stirring occasionally, and moistening with half a pint of white broth (No. 99), and half a pint of Espagnole sauce (No. 151.) Add one pint of raw Jardinière (No. 1033) and a cupful of flageolets. Cook for forty-five minutes all together. Transfer the knuckle to a hot dish, pour the garnishing over, and serve.