Norman Harrico

• Veal, 2 to 3 lbs.
• water (or gravy), 1 pint
• new potatoes

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