202. Veal Cutlets

The cutlets should be cut as handsomely as possible, and about three quarters of an inch in thickness, they should before cooking be well beaten with the blade of a chopper, if a proper beater be not at hand, they should then be fried a light brown and sent up to table, garnished with parsley and rolls of thin sliced, nicely fried bacon; they are with advantage coated previously to cooking with the yolk of an egg, and dredged with bread crumbs.

203. Another Way

Procure your cutlets cut as above, coat them with the yolk of eggs well beaten, strew over them bread crumbs powdered, sweet herbs, and grated lemon peel and nutmeg, put some fresh butter in the pan, and when boiling put in your cutlets; now make some good gravy; when the cutlets are cooked take them out and keep them before the fire to keep hot, dredge into the pan a little flour, put in a piece of batter, pour a little white stock, squeeze in juice of lemon to taste, season with pepper and salt, add mushroom-ketchup, boil quickly until a light brown, pour it over the cutlets, and serve, the cutlets being laid in a circle round the dish, and the gravy in the centre.

204. Veal Cutlets Curried

The cutlets may be prepared as for collops by cutting them into shape, dipping them into the yolk of eggs, and seasoning them with fine bread crumbs about four table-spoonfuls, two spoonfuls of curry-powder, and one of salt; fry them in fresh butter; serve with curry sauce, which may be made with equal parts of curry powder, flour, and butter, worked well together into a paste; put it into the pan from which the cutlets have been removed, moisten with a cupful of water in which cayenne and salt have been stirred; let it thicken and serve very hot.

205. Veal Cutlets - Crumbed Or Plain

If you have not got the leg of veal or the cutlet piece I before named, get a thick slice of veal and cut fourteen good sized cutlets, not too thin, flatten each, and trim them a good shape, wet your beater in cold water to keep the veal from sticking, if for plain cutlets flower them well and dry them, then again have ready your saute-pan or fryingpan quite hot, with a good bit of lard or butter, then put in your cutlets, and fry a nice light brown; pepper and salt them; if to be bread crumbed, trim them as before; have ready a little clarified butter, some chopped parsley, and shalot, pepper, and salt, all mixed together with a yolk or two of eggs well mixed, have ready some bread crumbs, put a spoonful of flour amongst them well mixed; dip each cutlet into this omelet, and thin bread crumb them, patting each cutlet with your knife to keep it the proper shape, making the bread crumbs stick to the cutlet; melt some lard in your saute pan, and place your cutlets in it ready to fry a nice brown.

206. Veal Cutlets - A La Maintenon

Half fry your cutlets, dip them in a seasoning of bread crumbs, parsley, shalots, pepper and salt, and the yolk of an egg, enclose them in clean writing paper, and broil them.