Cassell's dictionary of cookery

same shape and size. Fry these in butter for five minutes. Dish the cutlets in a circle on a hot dish with a slice of ham or tongue between each. Strain the sauce, and servo it in the centre of the dish. Time to stew the cutlets, about one hour and a half. Probable cost, veal, Is. to Is. 2d. per pound. Veal Cutlets (a I'ltalienne). — Cut a slice of lean veal from the fillet into neat pieces, and beat these with a cutlet-bat. Mince finely a handful of parsley, a sprig of thyme, and a bayleaf. Fry the herbs in butter, and be careful that they do not acquire any colour. Brush the cutlets with beaten egg, lay the fried herbs upon them, and sprinkle finely-grated bread-crumbs upon these. Let them remain untouched for an hour ; then repeat the process. Fry the cutlets in butter over a gentle fire till they are sufficiently cooked and brightly browned. Send to table with them a sauce prepared as follows : — Mince a handful of parsley, a sprig of thyme, a bay-leaf, and one shallot. Fry these ingredients in a little salad oil over a gentle fire, and stir briskly to keep them from acquiring any colour. Pour upon them half a pint of brown sauce, and add a wine-glassful of mushroom ketchup, a tea-spoonful of essence of anchovy, and a few fresh mushrooms finely minced, if they arc to be had. Let the sauce boil ; simmer by the side of the fire till it has thrown up the grease, skim it, and it will be ready for use. A glassful of sherrj' or madeira will much improve this sauce. The sauce should of course be prepared before the cutlets are fried. Time to fry the cutlets, twelve to fifteen minutes. Probable cost, Is. to Is. 2d. per pound. Veal Cutlets and Celery.— Divide the best end of a neck of veal into neat cutlets. Trim these in the usual waj', and beat them with a cutlet-bat. Wash four heads of celery, and cut them into neat pieces. Put them into a saucepan, cover with boiling water slightly salted, add a blade of mace, let them boil quickly for ten minutes, then drain them. La}- the celery at the bottom of a saucepan, add the cutlets and a little salt and pepper, and pour over them as much veal stock made from the bones and trimmings of the cutlets as will barely cover them. Let them simmer gently till tender. Take up the cutlets, and mix with the celery, now reduced to pulp, a quarter of a pint of milk or cream and a thickening of flour and butter. Stir the sauce over the fire for ten minutes, pour it over the cutlets, and serve immediately. A little stewed onion may be put with the celery if liked, but this is a matter of taste. Garnish the dish with veal, forcemeat balls, and sliced lemon. Time to stew the cutlets, about three-quarters of an hour. Veal Cutlets and Tomatoes.— Cut a slice of veal from the fillet half an inch thick, and weighing about a pound. Cut it into six pieces, and dredge a dessert-spoonful of flour upon them. Dissolve three ounces of butter in a stewpan, put in the cutlets, and let them remain until they are brightly browned on both sides. Put with them a small slice of lean ham cut into dice, one small onion, four large ripe tomatoes, two anchovies cleaned and VEA ( 1042 ) VEA