Norman Harrico

Ingredients

• 2–3 lbs. veal cutlets
• pepper
• salt
• flour
• 1 pint water or gravy
• 1 small bundle parsley
• 1 small bundle green onions
• 1.5–2 lbs. new potatoes
• optional lean ham or shoulder of bacon
• optional acid

Instructions

1. Sprinkle the veal cutlets with pepper, salt, and flour.
2. Brown them lightly in a stewpan or fry them.
3. Arrange them as flat as possible in a saucepan.
4. Boil a pint of water in the pan in which the veal was browned, then pour it over the cutlets.
5. Add a small faggot of parsley, and if desired, one of green onions.
6. Let the meat simmer softly for half an hour.
7. Meanwhile, boil the small new potatoes once in water.
8. After the veal has simmered for half an hour, cover it with the potatoes.
9. 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.
10. Skim the fat from the harrico and adjust the seasoning with salt and pepper.
11. Serve, optionally adding peas boiled very green and well drained, or young carrots sliced and stewed tender in butter.