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Haricot of Veal

Select four or five pounds of the best end of a neck of veal, cut or chop the bones short but do not cut up the veal, put it into a stewpan, cover it with brown gravy and let it simmer. Stew in another saucepan in some good stock six small cucumbers peeled and sliced, two cabbage lettuces well washed and cut in quarters, and one pint of green peas. When these are cooked and the veal nearly done put them into the stewpan with the veal and let all simmer together for ten minutes. Place the veal on a hot dish, arrange the eight pieces of lettuce and a few forcemeat balls round it, pour the gravy and the rest of the vegetables over, and serve.