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Venetian Stew.
Take 1 tablespoonful each of chopped onion, parsley, flour, and Parmesian cheese (cheese made in Parma, Italy, but the author thinks any good old American cheese will do just as well, at least good enough for Americans); a little salt, pepper, and ground mace; spread between some thin slices of veal; leave for some hours; then stew in rich broth with a goodly amount of butter.
Remarks. —If the veal had been boiled the day before in a small amount of water, it will be nice for the broth. We should not be complete in the line of stews, if we did not introduce an oyster stew, and as we have Delmonico's, to-
gether with his manner of frying and baking, we will put them all in this connection as follows:
Oyster Stew, Pried and Esealoped, According to Delmonico.
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