Take them, if possible, free from bone, and after having trimmed them into proper shape, beat them with a paste roller until the fibre of the meat is thoroughly broken; flour them well to prevent the escape of the gravy, and fry them from twelve to fifteen minutes over a fire which is not sufficiently fierce to burn them before they are quite cooked through: they should be of a fine amber brown, and perfectly done. Lift them into a hot dish, pour the fat from the pan, throw in a slice of fresh butter, and when it is melted, stir or dredge in a dessertspoonful of flour; keep these shaken until they are well coloured, then pour gradually to them a cup of gravy or boiling water; add pepper, salt, a little lemon pickle or juice, give the whole a boil, and pour it over the cutlets: a few forcemeat-balls, fried, and served with them, is usually a very acceptable addition to this dish, even when it is garnished or accompanied with rashers of ham or bacon. A morsel of glaze, or of the jelly of roast meat, should, when at hand, be added to the sauce, which a little mushroom powder would further improve: mushroom sauce, indeed, is considered by many epicures as indispensable with veal cutlets.
We have recommended, in this one instance, that the meat should be thoroughly beaten, because we find that the veal is wonderfully improved by the process, which, however, we still deprecate for other meat.
12 to 15 minutes.
Cut the veal into small, thin, round collops of equal size, arrange them evenly in a sauté-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.
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 Francaise.
Raise the flesh entire from the upper side of the best end of a neck of veal, free it from the skin, and from the greater 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 same shape; place them alternately on their edges round the inside of a hot dish (so as to form a sort of chain), and pour into the middle some rich gravy made in the pan, and very slightly flavoured with eschalot; or substitute for this some good brown mushroom sauce. Savoury herbs, grated lemon-rind, nutmeg, or mace, salt, and white pepper, or cayenne, should be mixed with the bread-crumbs, in the proper proportions, for cutlets of calf's head; or they may be varied at pleasure. A cheek of bacon is best adapted to this dish.