Veal Stew

Original Instructions

1. 1

   Cut up two or three pounds of veal into pieces three inches long and one thick

2. 2

   Wash it, put it into your stewpan with two quarts of water

3. 3

   Let it boil, skim it well

4. 4

   When all the scum is removed, add pepper and salt to your taste, and a small piece of butter

5. 5

   Pare and cut in halves twelve small Irish potatoes, put them into the stewpan

6. 6

   When it boils, have ready a batter made with two eggs, two spoonfuls of cream or milk, a little salt, and flour enough to make it a little thicker than for pancakes

7. 7

   Drop this into the stew, a spoonful at a time, while it is boiling

8. 8

   When all is in, cover the pan closely so that no steam can escape

9. 9

   Let it boil twenty minutes and serve in a deep dish