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Haricot, Normandy

Take two pounds of veal from the fillet, cut it into slices three-quarters of an inch in thickness, and divide these into neat pieces three inches long by two inches broad. Beat them flat with a cutlet bat, season them with pepper and salt, dip them in flour, and fry them to a light brown in a little butter, and with three or four slices of lean ham. Lift them into a saucepan, pour over them a pint of boiling gravy, and add a table-spoonful of scalded and chopped parsley. Let them simmer gently for three-quarters of an hour; draw the saucepan to the side, and put three pounds of new potatoes, or old ones cut in half, in the pan with them, and simmer again until the potatoes are sufficiently cooked. Serve as hot as possible, and send young green peas, French beans, or stewed carrots to table with them. Probable cost, 3s. Sufficient for three or four persons.