Cookery for every household

Time to cook. 10 to 15 minutes. Sufficient for 4 or 5 persons. Probable cost, 2s. 6 d. 952. Veal and Ham Cutlets (Cotelettes de Veau) | lb. fillet of veal. | lb. sliced bacon. 1 dessert - sp. chopped parsley. 1 dessert - sp. melted butter or salad oil. Grated lemon rind and juice. 1 egg. Bread-crumbs. A border of potatoes or spinach. Brown or tomato sauce. Slices of lemon. The veal should be cut in slices about \ inch in thickness. Wipe it with a damp cloth, and beat it slightly with a wetted cutlet-bat or rolling-pin, trim it into nice oval-shaped pieces, free from skin and bone, or cut it with an oval or round cutter. Squeeze a very little lemon juice over each piece of meat. Beat up the egg on a plate, and add to it, pepper, salt, the chopped parsley, grated lemon rind, and melted butter or salad oil. (This last is added to soften the veal.) Brush over each of the cutlets with this, and then bread-crumb them. Press the bread-crumbs well on with a knife, reshape the cutlets neatly, and lay them on a tin or dish with double paper under them ready for frying. Have the bacon cut in thin slices, remove all rind and rust from it, and roll it up into neat little rolls. Place these on a skewer, and cook them on a tin in the oven for about 10 minutes while the cutlets are being fried. To Cook the Cutlets. — Melt about 2 oz. of fat in a frying pan, and make it smoking hot. Place the cutlets carefully into this, and fry them rather slowly, first on one side and then on the other, until they are nicely browned. They will take from 10 to 12 minutes to cook. Lift them out on to the paper again, and let them drain for a minute or two. To Serve the Cutlets. — Make ready a border of spinach or potatoes (see Recipe 543) on a hot dish, and dish the cutlets along the top, one leaning against the other. Pour some brown or tomato sauce (see Sauces) round, and place the rolls of bacon in the centre or round the sides. Cut one or two thin shoes of lemon, quarter these slices, and place a piece of lemon between each cutlet. Note. — The cutlets may be served without the border of potatoes or spinach, and green peas or any other suitable vegetable used as a garnish. Sufficient for 4 persons. Probable cost, about 2s. 953. Minced Veal Steaks 1 dessert - sp. chopped parsley. Pepper. Salt. A pinch of nutmeg. Egg and bread-crumbs. 1 lb. veal. 3 oz. ham or bacon. 2 oz. chopped suet. 2 table - sps. breadcrumbs. Grated rind of £ lemon. Wipe the veal and weigh a pound free from skin and bone. Cut both veal and ham in small pieces and put them through the mincing machine. Mix with the minced meat the chopped parsley, suet, 2 table-spoonfuls of bread-crumbs and seasonings, and bind all together with a little beaten egg. Then form into flat cakes, either oval or round, using a little flour if necessary. Egg and breadcrumb them, and fry a golden brown in a little hot butter in a frying pan. They must be well cooked. Drain and serve either plain or with tomato or brown sauce. Garnish with small pieces of cut lemon. Spinach, sorrel, stewed lettuces, &c., are good accompaniments to this dish. Time to cook, 12 to 15 minutes. Sufficient for 4 persons. Probable cost, 2s. 954. Galantine of Veal (Galantine de Veau) 3 or 4 lbs. breast of veal. 1 lb. pork sausage meat. Seasoning. 2 hard-boiled eggs. ’ 6 oz. ham or tongue.