[Modern cookery, in all its branches

Mix well together four ounces of very fine stale bread-crumbs, a teaspoonful of salt, and a tablespoonful of the best currie powder. Cut down into small well-shaped cutlets or collops, two pounds of veal free from fat, skin, or bone ; beat the slices flat, and dip them first into some beaten egg-yolks, and then into the seasoned crumbs ; moisten them again with egg, and pass them a second time through bread-crumbs. When all are ready, fry them in three or four ounces of butterover a moderate fire, from twelve to fourteen minutes. For Q [chap. xi. sauce, mix smoothly with a knife, a teaspoonful of flour and an equal quantity of currie-powder, with a small slice of butter ; shake these in the pan for about five minutes, pour to them a cup of gravy or boiling water, add salt and cayenne if required and the strained juice of half a lemon ; simmer the whole till wreil flavoured, and pour it round the cutlets. A better plan is, to have some good currie sauce ready prepared to send to table with this dish ; which may likewise be served with only well-made common cutlet gravy, from the pan, when much of the pungent flavour of the currie-powder is not desired. Bread-crumbs, 4 oz. ; salt, 1 teaspoonful ; currie powder, 1 tablespoonful ; veal, 2 lbs. : 12 to 14 minutes. 01 s. — These cutlets may be broiled ; they should then be well beaten first, and dipped into clarified butter instead of egg before they are passed through the curried seasoning. YEAL CUTLETS, OR COLLOPS, A LA FRANQAISE. (ENTREE.) Cut the veal into small, thin, round collops of equal size, arrange them evenly in a saute -pan, or in a small frying-pan, and sprinkle a little fine salt, white pepper, and grated nutmeg on them. Clarify, or merely dissolve in a clean saucepan with a gentle degree of heat, an ounce or two of good butter, and pour it equally over the meat. Set the pan aside until the dinner-hour, then fry the collops over a clear fire, and when they are lightly browned, which will be in from four to five minutes, lift them into a hot dish, and sauce them with a little Espagnole , or with a gravy made quickly in the pan, and flavoured with lemon -juice and cayenne. They are excellent even without any sauce. 3 to 4 minutes. SCOTCH COLLOPS. (ENTREE.) Prepare the veal as for the preceding receipt, but dip the collops into beaten egg and seasoned bread-crumbs, and fry them directly in good butter, over a moderate fire, of a light golden brown ; drain them well in lifting them from the pan, and sauce them like the collops a la Franqaise. YEAL CUTLETS A LA MOAE HE LONDRES, OR, LONDON FASHION. •' ENTREE.) Raise the flesh entire from the upper of the best end of a neck of veal, free it from the skin, and from the gi cater portion of the fat, slice it equally into cutlets little more than a quarter of an inch thick, brush them with egg, strew them with fine bread-crumbs, and fry them of a light brown. Toast, or fry apart as many small slices of bacon as there are cutlets, and let them be trimmed nearly to the