Take 2 lb. of fleshy veal, hot water

Take 2 lb. of fleshy veal, hot water, ½ dozen small white onions, salt, pepper, and ¼ lb. ham, 7 or 8 potatoes, 1 oz. butter, 1 oz. flour, 1 tablespoonful chopped parsley, a bunch of herbs. Wipe the meat with a damp cloth and put it into a stew pan, with hot water to cover it. Bring to a boil and skim well. Prepare the onions and add them with the ham, cut into small pieces; pepper and salt. Cover and simmer slowly for 1 ¼ hours, then add the potatoes, peeled and cut in quarters, and the butter and flour mixed smoothly together on a plate. Continue to cook slowly until the potatoes are ready, and add the chopped parsley at the last. Arrange neatly on a hot dish and serve very hot.