Southern STEW (of Veal.)
Peel and boil a half dozen fresh spring onions, and then drain them well and slice them thin. Have ready two pounds or more of nice veal, sliced very thin, small, and evenly. Lay the veal in a stew-pan, and season it slightly with salt, and a very little cayenne. Cover the veal with the sliced onions, and lay upon them some bits of fresh butter rolled in flour. If you cannot obtain very excellent fresh butter, substitute lard, or cold gravy, or dripping of roast veal, which last will be best if you have enough of it. Finish with a flavoring of powdered nutmeg or mace, and the grated yellow rind of a fresh lemon.
This stew is very nice. It may be made with lamb or chicken, cut very small.