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Stewed Loin of Veal

Take part of a loin of veal, the chump end will do. Put it into a large, thick, well-tinned iron saucepan, or into a stew-pan, add about two ounces of butter, and shake it over a moderate fire until it begins to brown; flour the veal well over, lay it in a saucepan, and when it is of a fine, equal light brown, pour gradually in veal broth, gravy or boiling water, to nearly half its depth; add a little salt, one or two sliced carrots, a small onion, or more when the flavor is liked, and one bunch parsley. Stew the veal very softly for an hour or rather more, then turn it and let it stew for nearly or quite another hour or longer, should it not appear perfectly done. A longer time must be allowed when the meat is more than middling size. Dish the joint; skim all the fat from the gravy and strain it over the meat, or keep the joint hot while it is rapidly reduced to a richer consistency.--Mrs. J.