3 or more quarts veal 1 to 2 pounds salt pork 3 quarts sliced onion 6 quarts potatoes 3 tablespoons salt

3 quarts corn 3 quarts tomatoes 3 cups boiling water 2 cups barley flour 1 teaspoon paprika

Peel, slice, and parboil potatoes; chop pork; cut raw veal in small pieces. Put layer of pork in bottom of casseroles, then veal and onion. Cover onion with potatoes, then add canned or fresh corn. Add one-half cup boiling water to each dish, cover closely, and cook about an hour. Strain tomatoes, and thicken with flour which has been made smooth with cold water; add salt and paprika; pour over contents of casseroles, and cook thirty minutes longer.