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Veal, Haricot

Take the best end of a small neck of veal. Shorten the bones, and either divide the meat into cutlets, or leave it whole. Put it into a stewpan, pour over it a pint of good brown gravy, and let it simmer gently until three parts cooked. Boil in stock in a separate saucepan a pint of freshly-gathered and shelled young peas, half a pint of carrots and turnips cut into shapes, a small cauliflower, half a dozen young onions, a sliced cucumber, a cabbage lettuce cut into quarters, a pound of haricot beans soaked overnight, or any suitable vegetables. When these are nearly tender, add a little salt and cayenne. Shortly before the haricot is to be served, put the vegetables with the veal, and let all simmer gently together for ten minutes. Put the veal on a dish, arrange the vegetables round it, and garnish with forcemeat balls. Send fried bacon to table on a separate dish. If more convenient, some of these vegetables may be omitted, and when boiling the vegetables it should be remembered that some kinds will need to boil longer than others, according to their nature and age. The appearance of the veal will be improved if it is brightly browned before being stewed, and a little acid will improve its flavour for many. Time to simmer the veal alone, about half an hour. Probable cost, veal, 1s. per pound.