Knuckle of Veal with Rice

Ingredients

• 6 lbs. veal knuckle
• 3 pints water
• 1 teaspoonful salt
• 8 ounces rice
• cayenne pepper
• mace

Instructions

1. Pour water over the veal knuckle in a pot—enough to cover it generously.
2. Bring slowly to a boil.
3. Skim off all scum with great care.
4. Add a teaspoonful of salt.
5. When the veal has simmered for about half an hour, stir in the well-washed rice (8 to 12 ounces).
6. Stew the veal and rice gently together for an hour and a half longer, or until both meat and rice are perfectly tender.
7. Twenty to thirty minutes before serving, add a seasoning of cayenne and mace in fine powder, tasting and adding more salt if required.
8. Serve.