Put a few slices of Westmoreland ham (the lean only) into a pretty thick stewpan, and lay over them some fleshy pieces of veal. The rump may be used. Pour into the stewpan a sufficient quantity of stock-broth to cover about half the thickness of the meat. Let it sweat on a stove over a brisk fire. Watch the stewpan and the contents for fear of burning. When the broth is reduced, thrust a knife into the meat, that all the gravy may run out; then stew the glaze more gently. When the whole is absolutely glazed, of a good color, let it stew till brown, but take care it does not burn, to prevent which, put it on red-hot ashes. Keep stirring the stewpan over the fire -that the glaze may be all of the same color, and turn the meat upside down, that it may not stick. When the glaze is of a dark-red color, moisten with some hot broth, and let the glaze detach before the stewpan is put on the fire, for it might still burn. Season with mushrooms and a bunch of parsley and green onions. When the gravy has boiled for two hours, it will be done. Take off the fat, and strain it through a silken sieve.