The handy dictionary of cookery

Take a nice slice from .the fillet of veal, cut it into neat rounds about the. size of a five shilling piece, also some slices of ham cut in the same way, rather fat. Put on to a plate a little pepper and salt, the grated rind of a lemon, a tablespoonful of finely chopped parsley ; mix them together, rub each veal cutlet in this, also with a little lemon juice, brush them over with a beaten egg, toss them in a sheet of paper containing bread crumbs, allow them to stand twenty minutes and repeat the egg and breadcrumb process. Put an iron frying pan on the fire, when it is quite hot fry the ham on both sides, lift them out on to a hot dish, and place very carefully the veal cutlets in the hot bacon fat to fry. Cook them in this ten to fifteen minutes until they are thoroughly done; the time depends a little upon the thickness. Lift them from the pan, arrange them alternately with the ham round the dish. The centre may be filled with green peas, or mixed vegetables cut into shapes. Make a good gravy in the pan with a tablespoonful of flour, stirred well in, and half a pint of stock, a teaspoonful of ketchup, Harvey's sauce and browning, season with salt and pepper. Strain it into a tureen, and serve hot. Veal Cutlets. Veal Forcemeat. Chop finely half a pound of suet; mix with it half a pound of bread-crumbs, the rind of a small lemon grated, half a teaspoonful of salt, a quarter of a teaspoonful of pepper, a tablespoonful of finely-chopped parsley, a teaspoonful of thyme, a teaspoonful of marjoram, and two blades of mace pounded ; mix all well together, and bind with the yolks of two eggs or a little milk. Note. — Instead of the suet you may make a richer forcemeat by substituting half a pound of bacon and half a pound of veal chopped fine, pounded and passed through a sieve, and mix as above. Vegetable Marrow. Cut it neatly in four pieces, peel it, cut out the middle, removing all the pips. Put it into boiling water with a teaspoonful of salt, and boil about twenty minutes. Put it in a dish, drain off the water. Prepare a slice of toast, dip it in the water, and place it under the marrow. Strain white sauce over it and serve. / Victoria Buns. Beat two ounces of butter to a cream, add to it two ounces of fine sugar, one ounce and a half of ground rice, half an ounce of candied peel, finely cut up, one ounce and a half of currants, one ounce of flour, and one egg; beat well ; add a teaspoonful of baking powder just at the last, and mix it well. Drop the mixture in pieces on to a greased baking tin, and put them quickly into a hot oven to bake. Victoria Sandwiches. Take three eggs and their weight in butter, flour, and sifted sugar ; beat the butter to a cream. Put the yolks into a basin with the sugar, and stir them one way with a wooden spoon ten minutes ; add them to the creamed butter ; beat up the white to a stiff froth ; mix in a little flour and white of egg alternately until all are in ; spread it upon buttered tins of equal sizes ; bake a golden colour ; spread jam between, cut up into sandwiches, pile high on a dish, and serve cold. West Indian Dish. Beat six eggs with a quarter of a pound of grated cheese, put them into a saucepan with two ounces of butter ; add a little salt and pepper ; whisk it over the fire five minutes, Pour it on to a slice of hot toast, and serve quickly.