610. - A L'Italienne

Chop a quantity of sweet herbs, parsley being predominant; melt a little butter on the fire and then warm the herbs in it; cut the cutlets into handsome shapes, brush them with the yolk of an egg, then lay on the butter and herbs with a knife, and cover them well with bread-crumbs; this process should be repeated; fry them of a fine brown; if glazed, they must be put between papers to press all the grease out, then brush them over with the glaze, and send them to table. Serve with Italian sauce.

611. - A La Hollandaise

Cut some large cutlets from a fillet of veal, beat them with a rolling-pin, then dip them into batter made very rich with egg. Make a fine forcemeat with pounded ham, chopped oysters, etc, lay it upon the cutlets, roll them up, dip them again in egg-batter, roll them in bread-crumbs, and tie them up; roast them upon skewers or in a Dutch oven; chop and pound the trimmings of the veal, add them to the oysters and ham forcemeat with two raw eggs, make it into balls and fry them; have some stock ready and stew it with an anchovy, a shalot, some white pepper and salt; strain, and thicken it with butter, add the juice of one-half a lemon and a glass of white wine; give it one boil and pour it into the dish, with the rolled cutlets in the centre and the balls round them.

612. - A La Hollandaise, With White Sauce

Cut thin slices of undressed veal, hack them with the back of a knife each way, dip them in eggs and bread-crumbs, with a little chopped parsley; fry them in but-ter, lay them on a sieve as they are done, and serve them with white sauce as for fricassee.

615. - Calf's Liver. - (English Way.)

Cut the liver into thin slices, dip them in flour, and put it in a saute or frying-pan in which some slices of bacon have been previously cooked, with sufficient fat left in it; saute the liver until quite brown and rather crisp, when take out and place it upon a dish with the bacon, then dredge a spoonful of flour in the pan, or enough to absorb all the fat in it, then add a little broth or water so as to make it a thinnish sauce, season it, and add two spoonfuls of Harvey's 'sauce or mushroom ketchup. If the above is nicely done, and the pieces cut the size of cutlets, it will make a nice entree for an ordinary dinner. It should be served immediately, and very hot.

617. - Calf's Liver Fried

Cut in slices, and fry it in good beef-dripping or butter; let the pan be half full, and put the liver in when it boils, which is when it has done hissing; have some rashers of toasted bacon, and lay round it, with some parsley crisped before the fire; always lay the bacon in boiling water before it is either broiled, fried, or toasted, as it takes out the salt, ana makes it tender. Sauce - plain melted butter, a little poured over the liver, the rest in the sauce-boat.

618. - Calf's Head Cheese

Boil the head until the bones will come out, then put the head, tongue, and brains, into a mould with spices and parsley chopped fine until the mould is quite full; put a plate and a weight over it, and when cold turn out. Serve with parsley, and slices of rolled ham, placed round the dish.