Let your cutlets be about half an inch thick; trim them, and flatten them with a cleaver; you may fry them in fresh butler, or good drippings; when brown on one side, turn them and do the other; if the fire is very fierce, they must change sides oftener. The time they will take depends on the thickness of the cutlet and the heat of the fire; half an inch thick will take about fifteen minutes. Make some gravy, by putting the trimmings into a stew-pan with a little soft water, an onion, a roll of lemon-peel, a blade of mace, a sprig of thyme and parsley, and a bay leaf; stew over a slow fire an hour, then strain it; put an ounce of butter into a stewpan; as soon as it is melted, mix with it as much flour as will dry it up, stir it over the fire for a few minutes, then add the gravy by degrees till it is all mixed, boil it for five minutes, and strain it through a tamis sieve, and put it to the cutlets; you may add some browning, mushroom, or walnut ketchup, or lemon pickle, &c: Or, Cut the veal into pieces about as big as a crown-piece, beat them with a cleaver, dip them in eggs beat up with a little salt, and then in fine bread crumbs; fry them a light brown in boiling lard; serve under them some good gravy or mushroom sauce, which may be made in five minutes. Garnish with slices of ham or rashers of bacon, or pork sausages.
Veal forcemeat or stuffing, pork sausages, rashers of bacon, are very relishing accompaniments, fried and sent up in the form of balls or cakes, and laid round as a garnish
Cut a neck of veal into cutlets, or take them oft" a leg. Season two well-beaten eggs with pounded mace, nutmeg, salt, pepper, and finely-chopped sweet marjoram, lemon thyme, and parsley; dip the cutlets into it, sift" over them grated bread, and fry them in clarified butter. Serve with a white sauce, forcemeat balls, and small mushrooms. Garnish with fried parsley.
Cut a neck of veal into thin cutlets, and beat them; brown some butter with an onion and some parsley chopped small. Dip the cutlets into the butter, and then into finely grated bread, seasoned with pepper and salt; broil them of a brown color; mince the peel of half an orange pared very thin; add it and a grate of ginger to some good thickened gravy, and pour it hot upon the cutlets.
Cut them off a leg, or from the thick part of a loin of veal; beat them a little with a rolling-pin, and fry them in butter of a light brown. Take them out of the pan, pour oft" the butter, and strew over them grated bread, seasoned with minced parsley and lemon thyme, grated lemon-peel and nutmeg, pepper, and salt. Pat them into a stewpan, with a piece of fresh butter, and let them fry slowly till of a good brown. Add a quarter of a pint of good gravy, and a small tea-cupful of thick cream; let it be made very hot, frequently shaking the pan. Serve it garnished with cut lemon or forcemeat balls, mushrooms, and false eggs. False eggs are made of the yolks of two hard-boiled eggs, which are rubbed smooth, and then made up with fresh butter into the form of small eggs.
Cut into neat cutlets the best part of a neck of veal; trim and flatten them. Chop separately half a pint of mushrooms, a few shallots, and a little parsley; stew these over a slow fire, with a small bit of butter and a little rasped fat bacon. When done, put in the cutlets, and season them well with pepper and salt, and let them stew over a slow fire till quite tender; skim off the fat, and add a spoonful of sauce tournee, and the yolks of three eggs beaten with a little cream, then mix in the juice of a lemon, and a little cayenne.