Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

The following proportions are for six: Take two pounds of veal from a leg of veal, chop the meat fine, add two tablespoons of bread crumbs or of rolled cracker crumbs, one tablespoon of butter, four eggs, and salt and pepper to tasto. Mix the ingredients well, form them in fiat ovai cutlets about half an inch thick, paint with the white of an egg, sprinkle with cracker meal, and frj in butter to a golden brown. Serve a slice of lemon on each cutlet. A lemon sauce is sometimes served with the cutlets, but more often green peas or macaroni with drawn butter, or a puree of potatoes. These cutlets are also delicious when made from the breast of a turkey or chicken. Veal Cutlet with Puree of Cucumber Flatten, trim, and season with salt or pepper eight small veal cutlets. Fry in melted butter until a light brown on both sides. Drain off the butter, add one glass of sherry, a little broth, and two ladles of Espagnole sauce. Cover and stew fifteen minutes. Pour some of the puree on a dish, arrange the cutlets in a circle. Pour the reduced sauce over them and serve. Veal Cutlets London Fashion Take cutlets a little more than a quarter of an inch thick, cut from the best end of a neck of veal, free them from skin and fat, brush them with egg, dip them in fine bread crumbs, and fry them a light brown in deep fat. Toast or broil apart as many slices of bacon as you bave cutlets, and set the bacon and cutlets on their edge round the inside of a hot dish, placing them altemately. Pour in the middle a rich gravy, or substitute for this a rich mushroom sauce. Savory herbs and salt and pepper shonld be mixed with the bread crumbs. Veal Loaf Cut the last shavings from the almost naked bone of a boiled ham. If you have no cold veal, cook one pound of it. The coarsest piece will do, but it must be lean. While the meat cools, boil down the liquor it was boiled in until there is only one-half cupfuL If your veal is already cooked, treat a cupf ul of gravy the same way. Add to this a teaspoonful of butter, the juice of half a lemon, pepper and salt to taste, and a pinch of mace. Chop the veal and ham very fine, mix well together. Moisten thoroughly with the gravy and press into a bowl or mould. Cover the surface with a small piate, and on this set a heavy weight. By the following day it will be firm. Invert it on a dish and cut in thin slices. Scraps of poultry may be worked up nicely with the ham. Keeping an eye to the odds and ends enables one to make many a tasty relish without extra expense. Veal à la Marengo Cut three and a half pounds of lean veal in small pieces. Put them in a saucepan with two and a half ounces of pork and one onion, both cut in small pieces. Shake them round in the pan and, when a nice brown, sprinkle with three scant tablespoons of flour. Stir all together. Then add one quart of broth and one gill of tomato sauce. Season with salt, pepper, a bouquet, and a little garlic. Cook ali for forty-five minutes. Serve on a hot platter and garnish with squares of bread fried a golden brown color. Sprinkle finely chopped parsley over the meat. Plaw Boil a piece of lean veal till it is tender. Take it up, cut it in strips three or four inches long, put it back in the pot with