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Veal, Bachelor's Stew Of

In order to cook veal successfully in this way there should be at hand a small saucepan with a very closely-fitting lid. Take from the fillet a slice of veal about two inches thick, and weighing from two to three pounds. Dissolve a slice of fresh butter in the saucepan and brown the cutlet in this on both sides. Dredge it with pepper, and place upon it a little piece of lean ham, together with two or three sliced carrots, some sticks of celery, a few onions or peas, or any other suitable flavouring ingredients, together with salt and cayenne, a spoonful of ketchup, and a tea-cupful of boiling stock or water. Cover the saucepan very closely, and let its contents simmer as gently as possible until done enough. Place the veal on a hot dish, garnish with the vegetables, thicken the gravy, pour it over the meat, and serve very hot. Time to simmer, an hour and three-quarters. Probable cost, with two pounds of veal, 3s. Sufficient for two or three persons.