Cassell's dictionary of cookery

divide the fluid in which they have been equally among the cutlets, and lay a slice of bacon upon each. Wrap the cutlets in stiff white paper, and fold the edges so that the juice cannot escape. Broil the cutlets some distance above a clear fire, and turn them that they may be equally cooked. Sometimes cutlets thus prepared are roasted before a gentle fire, instead of being broiled. Ravigote sauce, or good gravy, or a little lemon- juice, may be served with the cutlets, or they may be sent to table with their own sauce only. It is a good plan to interpose a piece of oiled paper between the paper envelope and the heated gridiron. Time to broil the cutlets, about twenty minutes. Veal Cutlets (another way). — See Cutlets, Veal. Veal Cutlets (a la Dauphin). — Take six fine cutlets of veal, and pare them on one side only, but all on the same side : lard them like a fricandeau, only let the bacon be cut finer ; let them be braised also in the same manner as a fricandeau ; then reduce the liquor in which they have been stewed, with which you glaze them. Serve up with either endive or sorrel. — Ude. Veal Cutlets (a la Financiere). — Take the best end of a neck of veal. Saw off the rib-bones so as to make the cutlets about three inches long, and the chine-bone, and divide the meat into cutlets of an even thickness. Trim them neatly, flatten them with the cutlet-bat, and lard through the lean part evenly and closely with quarter-inch strips of fat bacon. Line the bottom of a small stewpan with sliced caiTot, onion, and celery, and add a bunch of herbs and an onion stuck with six cloves. Lay tlie cutlets upon the vegetables, pour upon them as much stock or water as will barely touch the surface of the veal, and cover the meat with a round of oiled paper. Place the stewpan on a gentle fire, and let its contents simmer as gently as possible till the cutlets are tender. Baste frequently with the liquor in the pan. Take up the cutlets, and put them on a dish with the larded side uppermost. Strain the stock in which they were stewed. Thicken with a small piece of brown thickening. Let it simmer by the side of the fire that it may throw up the grease, which should be carefully removed. Stir into the sauce a wine-glassful of ketchup, a wine-glassful of shen-y or madeira, and a pinch of cayenne. Pour the sauce round the veal cutlets, and serve very hot. Stewed mushrooms, or truffles, or different kinds of dressed vegetables, may be served with this dish. Time to simmer the cutlets, about an hour and a half. Probable cost, veal. Is. to Is. 2d. per pound. Veal Cutlets (a la Maintenon, or En Papillotes). — This mode of dressing cutlets is said to have been invented by Madame de Maintenon, Louis XIV.' s favourite, to tempt the failing appetite of the king when he was advanced in age. Take some cutlets from the best end of the neck of veal. Saw off the chine-bone, trim away the skin and gristle, shorten the rib-bones, and pare away the meat from the tip of the VEA ( 1011 ) VEA