Myra's cookery book

1 Sprinkle salt over. n .. laikewarm ' Pour over and let them steep J hour. vincg.'u* Drain when ready to fry them, i Roll in Hour, btaten egg, and bread 12.. 1 crumb'. 14.. 15.. 16.. .' Fry a delicate brown in boiling fat. Parsley Fry and place round the dish. .[ Serve with tomato sauce if liked. VEAL. 91 y.-VEAL CUTLETS. Onler. Ingredients. Quantiiics. Method. I... Veal cutlet ... 2 lbs. Cut into small pieces i ineb thick. 2... Sweet herb.-; ... I btincb... Chop fine. 3 Bread citimbs 3 oz- •••, Mix witli the hei bs. 4... Yolks of etjus Beat up and brush over the cutlets, then cover them with the crumbs 1 and herbs. 5... ... ... F’ry them lightly in butter, and take 1 out when done. 6... Fresb butter... I oz. ...' 7... Lemon peel ... i oz. Grate and mix with the butter. 8... Nutmeg do. g... Flour I tea Add. spoonful 10... Water ... Pour into the frying-pan, and stir the flour, butter, and grated lemon peel in;o it. 1 1... ... Put the cutlets into this gravy to heat. 12... ... ... Serve with thin rolls of bacon round the dish. 8. — VEAL CUTLETS, « honrgcoisc. Order. Ingredients. Quantities. Method. I... Cutlets 2 lbs. Cut into nice pieces 1 inch thick. 2... Bacon ^Ib. ... Lard them lengthways. 3--- Butter jib. ... Melt in a stewpan over a slow fire. 4... Flour I table Sprinkle over, stirring with a wooden spoonful Spoon. 5... Stock or water ij pint ... Pour over gradually, still stirring. 6... ... Place the cutlets in the stewpan. 7... Parsley ] 8... Tbyme Tied in a 1 , , , g... Cbervil bit neb • Add. 1 10... I Tarragon 1 1 I... j Carrots 2 Add. 12... 1 Small onions 3 or 4 ... 1 A IJ ?3-" ! Musbrooms ... 1 2 or 3 ... 1 Add. 92 MYRA’S COOKERY BOOK. VEAL CUTLETS, a la bourgeoise — {contimted). Order. Ingredients. Quantities. Method. 14.. . 15.. . Salt and pepper Cloves 2 or 3 ... t Add. 16... ••• • • * • * * When the cutlets are done, dress the vegetables in the middle of the dish, and the cutlets round. 17... • •• • • • • • • • • • Take the grease off thQ sauce, strain over the dish. and 9.-VEAL CUTLETS, sautees. Order. Ingredients. Quantities. Method. I... Veal cutlets ... 2 lbs. Cut into pieces ^ inch thick. 2... Salt and pepper Sprinkle over. 3-- 4... Parsley Eschalots [ Chop fine do. 5... Butter t lb. ... Melt in a frying-pan over a quick fire. 6... ... » • • Put in the cutlets, turn them fre- quently. 7... Vinegar 2 or 3 drops Add to make the meat tender. 8... ... • • • Let them fry a nice brown. g... Bread ... » • • Cut into slices, and fry separately. 10... ... When the cutlets are done, put the fried bread into a dish, and the cutlets on the top. 11.. . 12.. . Salt and pepper Sprinkle over. Draw the dish to the side of the fire. 13... Flour A pinch... Sprinkle into the frying-pan the cut- lets were done in. 14... Onion, chives • • • • • • Add if liked. 15... Stock I spoonful Pour gently into the pan, still on the fire. 16... White wine or I wine- Add. water glass \n ... Stir well with a wooden spoon, scraping up the glaze that forms in the pan. 18... Pour this sauce on the cutlets, and serve hot. VEAL 95 10— VEAL CUTLETS, Glazed. Order. Ingredients. Q uantities. 1.. . 2.. . 3- 4.. . 5.. . 6.. . 7.. . 8.. . g...