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Veal Chops, San Francisco

Have eighteen dried California prunes soaked in fresh water over night. Neatly trim and flatten six fresh, white veal chops. Place on a plate and season with a teaspoon salt, half teaspoon white pepper and a saltspoon grated nutmeg. Heat one and a half tablespoons butter in an earthen cocotte dish. Place the chops in the cocotte, one beside another, with a sound bean garlic and two whole, peeled shallots and briskly fry them for five minutes on each side; take up the chops and keep on a plate. Remove the garlic and shallots from the pan, then mix in one and a half tablespoons flour; add a gill Zinfandel wine, a half gill of hot water, one teaspoon currant jelly, one ounce finely chopped lean, raw ham, a half teaspoon freshly chopped parsley and two tablespoons cognac. Mix well and place the chops again in the pan. Thoroughly drain the prunes and add to the pan with the chops. Tightly cover the cocotte and set in the oven for forty minutes. Remove and serve with the cover on.