Cassell's dictionary of cookery

some finely-grated bread-crumbs, season with pepper, salt, and pounded mace, and add a table-spoonful of parsley which has been scalded and finely minced. Fry the cutlets in butter or dripping till they are cooked through and nicely browned, then serve as in the last recipe. Time to fry the cutlets, ten to fifteen minutes. Veal Cutlets, Fried ( a la Maintenon).— Cat three or four cutlets from the best end of a neck of veal. Trim them neatly in the usual way, dip them into clarified butter, and then into seasoned bread-crumbs. Wrap each one in thick white paper which has been saturated in oil, and fold the edges lightly and securely that the gravy may not escape. Put the cutlets into plenty of hot fat, and let them simmer very gently for an hour. Drain them on a sieve, and serve very hot. The seasoned breadcrumbs may be prepared as follows :— Take an ounce of lightly-grated bread-crumbs and mix with them two ounces of fat bacon minced, a large mushroom chopped small, half a teaspoonful of minced shallot, a table-spoonful of shred parsley, a teaspoonful of grated lemonrind, a pinch of grated nutmeg, a pinch of powdered herbs, and a little salt and white pepper. ]\Iix these ingredients thoroughly, and they will be ready for use. Time to simmer the cutlets in the fat, one hour. Probable cost, Is. to Is. 2d. per pound. Veal Cutlets, Gravy for.— Put the bones and trimmings of the veal into a saucepan, barely cover them with cold water, and add (for a pint of water) a bunch of parsley, a sprig of thyme or marjoram, a small roll of thin lemon-rind, half a blade of mace, and a little pepper. A little bacon-rind may be added if it is at hand. Cover the saucepan closely, and simmer the stock gently till it is strong and nicely flavoured. Strain it, thicken with brown thickening, and let it simmer by the side of the fire till it has thrown up the grease. If the cutlets have been fried, lift them from the pan, and pour away the fat, leaving the brown gravy at the bottom. Pour the thickened sauce upon this gravy, stir well, boil it a few minutes, add a little salt if required, and then strain it over the meat. A few spoonfuls of cream may be added to the gravy if liked. Time, one hour to simmer the trimmings of veal. Veal Cutlets, Larded. — Take some cutlets of an equal thickness from the best end of a neck of veal. Trim these neatly, flatten them with a cutlet-bat, and lard the lean part with thin strips of fat bacon, with which, for a superlative dish, strips of red tongue and black truffle may be intermixed. Put the cutlets into a saucepan, and barely cover them with nicely-flavoured stock to which a glassful of light wine has been added. Cover the saucepan closely, and let the cutlets simmer gently until they are quite tender. Drain the gravy from them, and press them between two dishes with a weight upon them till they are cold. Strain the gravy, fiee it from fat, and boil quickly till it is considerably reduced. When the cutlets are to be served, heat them in the oven, dish them in a circle, pour the gravy over them, and place French beans, or mushrooms, turnip, sorrel, or endive puree in the centre. Time to stew the cutlets, according to thickness. Probable cost, Is. to Is. 2d. per pound. Veal Cutlets Larded and Served