Cut half a dozen veal cutlets from a fine piece of loin of the white veal, pare and flatten them slightly, place them on a dish and season with one tablespoonful of salt, one teaspoonful of pepper and one tablespoonful of sweet oil. Turn the cutlets over a number of times to have them well covered, place them on a broiler over a clear fire and cook them for eight minutes on both sides. Remove them from the fire, arrange them on a hot dish, spread over a small quantity of maitre d'hotel butter, and serve as soon as possible.

Broiled Veal Cutlets With Colbert Sauce

Trim a few veal cutlets, beat them lightly with a cutlet-bat, dust over with salt and pepper and roll them in melted butter and breadcrumbs; broil them on both sides over a clear fire; dish them in a circular form round a puree of string beans and pour over some colbert sauce, which is made by mixing one tablespoonful of chopped parsley and a little grated nutmeg with one breakfast cupful of butter. Pour into a stewpan one breakfast cupful of melted meat glaze and let it boil; then move it to the side of the fire and add by degrees the prepared butter alternately with the juice of three lemons; stir quickly over the fire, but do not let it boil. When the sauce has thickened remove it from the fire and add a wineglassful of cold water.

Broiled Veal Cutlets With Tomato Sauce

Beat some cutlets with the flat side of a chopper, trim, season them with salt and pepper, and arrange them on a gridiron. Broil the cutlets over a clear fire, turning and basting them with butter. When cooked, brush the cutlets over with a paste brush dipped in melted glaze, arrange them in a circle on a hot dish, and serve with a sauceboatful of tomato sauce.