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Veal, Norman Haricot Of

Take two pounds and a half of veal chops. Trim them neatly, free them almost entirely from fat, and brown them lightly in a little butter. Put them into a stewpan, pour over them a pint of boiling stock, add a bunch of parsley, and simmer very gently for three-quarters of an hour. Clean two pounds of new potatoes. Let them boil up once, then put them in the stewpan above the meat, cover closely, and simmer again until they are done enough. Before serving add salt and pepper if required. Place the cutlets in the centre of a hot dish, and put the potatoes round them with any other vegetables that may have been cooked for the purpose. Young carrots, green peas, or cauliflowers are all good. A slice of lean ham is a great improvement to this dish. Time, an hour and a quarter. Probable cost, 3s. Sufficient for four or five persons.