605. - To Dress Collops Quickly

Cut them as thin as paper with a very sharp knife, and in small bits. Throw the skin, and any odd bits of the veal, into a little water, with a dust of pepper and salt; set them on the fire while you beat the collops; and dip them into a seasoning of herbs, bread, pepper, salt, and a scrape of nutmeg, but first wet them in egg. Then put a bit of butter into a frying-pan, and give the collops a very quick fry; for as they are so thin, two minutes will do them on both sides: put them into a hot dish before the fire; then strain and thicken the gravy.

Or:- Cut the collops thin; flatten them with a beater; have a large dish, dredge it with flour, and sprinkle a little black pepper over it; as the collops are flattened, lay them in the dish; put a piece of butter in a frying-pan, and when it is melted and hot, lay in the collops; do them quickly; when lightly browned, dish them up, and serve with a mushroom sauce.

606. - Calf's Head Curry

Is usually made with the remains left from a previous dinner; if about two pounds of meat remaining upon the bone, cut it whilst cold into thin slices, then cut two onions and two apples into small dice, which put into a stewpan with an ounce of butter and half a clove of garlic cut in slices, stir with a wooden spoon over the fire until sauteed nice and brown, when add a table-spoonful of curry powder, half one of flour, mix well, then pour in a pint of broth, add a little salt, and boil twenty minutes, keeping it well stirred; then put in the calfs head, and let it remain upon the fire until quite hot through; add the juice of half a lemon, which stir in very gently without breaking the meat, dress it upon a dish, and serve with rice separately. Curry sauce may be passed through a sieve previously to putting the head in.

607. - Veal Cutlets En Papillote

Prepare, Half-Fry

and put them in a pie-dish and pour the sauce over, and let them remain until cold; then cut a sheet of foolscap paper in the shape of a heart and oil or butter it; lay one of the cutlets with a little of the sauce on one half of the paper, turn the other half over, then turn and plait the edges of the paper over, beginning at the top of the heart and finishing with an extra twist at the bottom, which will cause the sauce to remain in it; broil slowly on a gridiron for twenty minutes on a very slow fire, or place it in the oven for that time, and serve.

608. - Cutlets And Rice

Boil a cupful of rice in milk until quite soft, then pound it in a mortar with a little salt and some white pepper; pound also separately equal parts of cold veal or chicken: mix them together with yolk of egg, form them into cutlets, brush over with yolk of egg, and fry- them; send them up with a very piquant sauce, made of good stock, thickened and flavored with lemon juice, lemon pickle, or Harvey's sauce. The cutlets may be sent to table covered with the small pickled mushrooms.

609. - Cutlets And Celery

The cutlets may be cut from the best part of the neck, taking care in removing the meat from the bones to cut it in a good shape; make gravy of the bones; stewing them with three or four heads of celery cut and scalded, a little salt, pepper, and stewed onion; strain the gravy, returning the celery into it; thicken it with butter and flour, and pour it boiling hot upon the cutlets. Stew them till they are quite tender, and garnish with lemon and small forcemeat balls fried.