Modern cookery for private families

pan as this is done. Let the veal stew gently from three quarters of an hour to an hour. A bunch of green onions cut small may be added to the other vegetables if liked; and the veal will eat better, if slightly seasoned with salt and pepper before it is floured; a portion of fat can be left on it if preferred. Veal 2 lbs.; cucumbers, 2; lettuce, 1; green gooseberries, 24; water or broth, 1/2 pint or more: 3/4 to 1 hour. NORMAN HARRICO. Brown in a stewpan or fry lightly, after having sprinkled them with pepper, salt, and flour, from two to three pounds of veal cutlets. If taken from the neck or loin, chop the bones very short, and trim away the greater portion of the fat. Arrange them as flat as they can be in a saucepan; give a pint of water a boil in the pan in which they have been browned, and pour it on them; add a small faggot of parsley, and, should the flavour be liked, one of green onions also. Let the meat simmer softly for half an hour; then cover it with small new potatoes which have had a single boil in water, give the saucepan a shake, and let the harrico stew very gently for another half hour, or until the potatoes are quite done, and the veal is tender. When the cutlets are thick and the potatoes approaching their full size, more time will be required for the meat, and the vegetables may be at once divided: if extremely young they will need the previous boil. Before the harrico is served, skim the fat from it, and add salt and pepper should it not be sufficiently seasoned. A few bits of lean ham, or shoulder of bacon browned with the veal, will much improve this dish, and for some tastes, a little acid will render it more agreeable. Very delicate pork chops may be dressed in the same way. A cutlet taken from the fillet and freed from fat and skin, answers best for this dish. Additional