Chop fine two pounds of lean veal, cut from the hip if possible, place the meat in a bowl with two ounces of chopped raw veal suet, season with a pinch of salt, half a pinch of pepper and one-third of a pinch of nutmeg; add one-half breakfast cupful of good cream, one chopped shallot and two raw eggs, well mixed together. Roll the mass out to a thickness of one-half inch, cut some cutlets with any kind of cutlet-cutter, dust over with breadcrumbs and fry in a pan with two ounces of clarified butter for four minutes on each side. Serve with any kind of sauce.

Fried Veal Cutlets With Tomatoes

Cut about two pounds of veal cutlets from the leg into small slices, season them with pepper and salt, roll them in cracker-dust, then dip them in beaten eggs and again in cracker-dust. Have in readiness on the fire a fryingpan containing smoking fat one-half an inch in depth; put the veal into the hot fat and fry brown on both sides. While the veal is frying wipe half a dozen large, firm tomatoes with a damp cloth, slice them about one-half an inch thick, roll them in flour, season with pepper and salt and fry until brown in the pan with the veal. Serve the veal on a dish, with the tomatoes laid neatly round in a circle. The veal cutlets may be dipped in breadcrumbs and fried, and served with the tomatoes.

Veal Cutlets In Papers

Pare neatly half a dozen veal cutlets, put them into a sautepan with one ounce of butter and season with one tablespoonful of salt and one teaspoonful of white pepper. Add half of a chopped onion and brown slightly; add four finely-chopped mushrooms and cook for eight minutes; then pour in a gill of Spanish sauce and cook for four minutes longer. Remove, drain the cutlets and stand them one side to cool. Add to the gravy one teaspoonful of chopped parsley and two tablespoonfuls of breadcrumbs. Have in readiness six pieces of oiled white paper cut into the shape of hearts, place a thin slice of cooked ham on one side of the paper, pour over the ham a small quantity of the stock, and on top of it place a cutlet and another layer of the stock, and over all a thin slice of cooked ham. Cover with the second part of the paper, and close it by folding the two edges firmly together. Bake for a little timeat the most not more than five minutes - in rather a moderate oven, and serve without delay.

Veal Cutlets In Surprise

Any underdone pieces of veal may be used, trimming them to a nice shape. Mix with some finely-grated breadcrumbs half their quantity of mixed bacon, moderate quantities of chopped parsley and shallot, salt and pepper to taste and a little grated nutmeg. Bind the mixture with the beaten yolk of egg, spread a layer of it over one side of each cutlet, and wrap each in a slice of fat bacon, and then in a sheet of oiled paper, folding it well round the edges. Place a lump of butter in a flat stewpan over the fire; when blue smoke rises put in the cutlets, and fry them from five to ten minutes. When cooked drain the cutlets, place them on a hot dish over which has been spread a folded napkin, garnish with parsley, and serve.