New Orleans Veal and Oysters

I had this many years ago and simply
don't want to lose this recipe.
This makes a delicious stuffing for chickens
and ducks by adding a little stale bread.
It may be used also for small pates,
or simply serve on pieces of toast.
Remember to use fresh,fresh,and fresh.

Ingredients:
1 spoonful butter or lard
1 pound veal
salt and pepper
a little flour
1 cupful oyster water
chopped parsley
oysters

Sirections:
Make a brown with a spoonful of nice fresh butter.
Chop a pound of nice, tender young veal.
Flavor with salt and pepper. Put it in the frying-pan.
Add a little flour. Let it come to a good color.
Add a cupful of oyster water,
and some well chopped parsley.
Let it cook for half an hour over a slow fire.
Add your oysters and let them cook five minutes.
Serve.