Cassell's dictionary of cookery

bones. Fry the cutlets in butter or lard till they are lightly browned on both sides. Take them up, drain them, and put them aside. Put a small bunch of sweet herbs into a stewpan with a little minced shallot, a roll of thin lemonrind, and a slice of fat bacon cut into dice. Pour upon these ingTedients a pint of strong veal stock, or veal stock with a little gelatine dissolved in it. Add salt and pepper as required, cover the saucepan closely, and let its contents simmer very gently till the veal is tender. Take up the cutlets, and set them aside to cool ; strain the liquor, and set that aside also. It ought to form a stiff jelly when cold. AVhen the cutlets are wanted, take as many sheets of stiff white paper as there are cutlets. Cut away the comers to give them something of the shape of a heart, but leave them sufficiently large to enfold the cutlets. Oil the paper on both sides. Place a cutlet on each paper, spread a little of the sauce upon it, then fold it in the paper, and twist the edges securely, so that the sauce cannot escape. Broil the cutlets thus enclosed in paper over a gentle fire, or, if preferred, place them in a brisk oven till they are heated thoroughly, and the envelopes are lightly browned. Dish them in the papers with fried parsley as a garnish. Time to fry the cutlets, about a quarter of an hour. To broil them, a quarter of an hour. Probable cost, from Is. to Is. 2d. Veal Cutlets (a la Venitienne) . — Cut the best end of a neck of veal into cutlets, trim these in the usual waj-, and flatten them with the cutlet-bat. ]Mince finely half a pint of mushrooms, and mix with them two shallots, a handful of parsley, a sprig of thyme, and a little pepper. Dissolve a slice of fresh butter in a saucepan, add a quarter of a pound of fat bacon cut into dice, and the minced herbs, &c. Stew all gently together till the mushrooms are tender ; put in the cutlets with as much white stock as will barely cover them, and let all simmer very gently till they are done enough. Add a spoonful of white thickening, and carefully remove the fat as it rises. A few minutes before the veal is to be served add the yolk of an egg beaten up with a little cream to the sauce. Mix in a table-spoonful of strained lemon- juice and a pinch of cayenne. Place the cutlets on a dish, pour the sauce into the centre, and serve very hot. Send sorrel or tomatoes, or any dressed vegetables, to table as an accompaniment. Time, about three-quarters of an hour to stew the cutlets. Probable cost. Is. per pound. Veal Cutlets (a la Zingara).— Take a tolerably thick slice from the fillet of veal. Cut it into round pieces convenient for serving, trim these neatly, and fry them in a stewpan with hot butter or lard till they are lightly browned. Pour off the fat, and pour upon the cutlets as much brown sauce as will cover them. Put into the saucepan with them two ounces of grated ham, an onion stuck with one clove, a large carrot grated, and a small bunch of sweet herbs. Simmer all gently together over a slow fire till the cutlets are tender. Take them up, and keep them hot. Have already prepared as many slices of lean ham or of cold tongue as there are cutlets ; they should be trimmed'to the