16 pounds shoulder veal 1 1/2 cups drippings 2 quarts boiling water 3/4 cup barley flour 8 garlic cloves

8 bay leaves 2 quarts diced carrot 6 pounds small onions 1/2 cup chopped parsley 5 teaspoons or more salt

Cut veal in pieces two or three inches square, brown in drippings in hot frying pan, remove to closely covered pot. Stir flour into fat left in pan; add boiling water, stirring constantly until smooth. Add carrots, onions, garlic cloves, bay leaves, salt, and hot sauce to veal. Cook slowly in Aladdin or other oven three hours, or until meat is very tender. Remove bay leaves and garlic, turn into casseroles, and sprinkle with parsley. Serve boiled rice or samp with it.

When practicable, the carrots may be omitted, and two quarts chopped mushrooms added about half an hour before serving. Or add two quarts shelled peas about an hour before serving.