Knuckle of Veal, white.
Boil a knuckle of veal in a little water kept close from the air, with six onions and a little whole pepper, till tender. The sauce to be poured over it, when dished in a little of its own liquor—two or three anchovies, a little mace, half a pint of cream, and the yolk of an egg, thickened with a little flour.