Seasoning. One mushroom for each cutlet. One egg, breadcrumbs, frying fat. Half a pint of tomato sauce. A teacupful of well-boiled macaroni. (Sufficient for six or eight.) Remove all bones and rough pieces from the veal, put them into a saucepan with cold water to cover, and a small piece of onion. Boil for half an hour at least, then strain off. Chop the veal, ham, and parsley very finely, and mix them. Melt the butter in a stewpan, stir in the flour smoothly, add the milk and the gill of veal stock just prepared. Stir this sauce over the fire until it boils well. Add the veal, ham, parsley, and a careful seasoning. Spread the mixture evenly on a plate, mark it into eight divisions, and leave it to cool. Peel, stalk, examine, and fry the mushrooms until tender in a little beef dripping or butter; then put them to keep hot. Keep the macaroni, cut in short lengths, hot in a little stock. When the veal mixture is cool shape it into neat cutlets, brush them over with beaten egg, coat with the crumbs, and fry a golden brown in smoking hot fat. Drain the cutlets well on soft paper, insert a small length of raw spaghetti, or, if not procurable, of raw macaroni, into the point of each to represent a bone, and arrange the cutlets
Veal and Ham Cutlets a la Romaine neatly down the middle of a hot dish, placing a cooked mushroom between each cutlet. Put a border round the centre pile of hot macaroni, and strain round the hot tomato sauce. N.b.-if mushrooms cannot be had, put slices of carefully heated tomatoes instead. Any nice brown sauce could be substituted l6l6 for tomato sauce. This is equally good if made with chicken and tongue or ham, and is also excellent with rabbit for a plainer dish. Cost, about 2s. 6d.