Veal and Ham
These are often dressed together. Heat the frying-pan hot, and fry the ham, using no fat unless the meat is unusually lean. When the ham is cooked, place it on the serving dish, and cook the veal in the juices left from the ham, frying without covering until it is a deep brown. After the veal is done, add a little water to the gravy, season with pepper and salt if needed, and pour it without thickening over the meat.