Lay four wooden skewers across the bottom of your stew-pan, and
place the meat upon them; having first carefully washed it, and
rubbed it with salt. Add a table-spoonful of whole pepper, the
leaves from a bunch of sweet marjoram, a bunch of parsley leaves
chopped, two onions peeled and sliced, and a piece of butter
rolled in flour. Pour in two quarts of water. Cover it closely,
and after it has come to a boil, lessen the fire, and let the meat
only simmer for two hours or more. Before you serve it up, pour
the liquid over it.
This dish will be greatly improved by stewing with it a few slices
of ham, or the remains of a cold ham.
Veal when simply boiled is too insipid. To stew it is much better.