Cassell's dictionary of cookery

with clarified butter, and to have curry powder sprinkled upon them instead of being dipped into the beaten egg and seasoned bread-crumbs. The curry sauce may be prepared as follows : — Slice two large onions, and steam them in butter in a closely-covered saucepan till they are soft without being at all coloured. Add a sour apple pared, cored, and minced, and replace the saucepan upon the fire till this also is tender. Rub the ingredients through a sieve, and mix the pulp with a dessert-spoonful of ground rice, a dessert-spoonful of curry paste, and half a pint of stock. Simmer the sauce for twenty minutes, and it will be ready for serving. If this sauce is too pungent, a spoonful of curry paste may be stirred into half a pint of plain gravy made in the pan in which the cutlets were fried. Time to fry the cutlets, twelve to fourteen minutes. Veal Cutlets, Farce of.— Take some cutlets of an even thickness from the best end of a neck of veal, trim them in the usual way, flatten them, and spread over each one a covering of good veal forcemeat. Roll the meat round the bone, put a thin slice of fat bacon over each cutlet, and bind it with twine to prevent the forcemeat escaping. Butter a stewpan, and place a bed of sliced vegetables — carrot, turnip, onions, and celery — in the bottom. Lay the stuffed cutlets on these, and pour upon them as much stock as wiU half cover them. Lot them simmer as gently as possible till quite tender. Take them up, place them in a circle on a dish, strain the gravy over, and serve very hot. Time to simmer the cutlets, about two hours. Veal Cutlets, Fried.— Take the cutlets from the best end of the neck, and let them be about half an inch thick. Trim them neatly, flatten with a cleaver, and flour well. Fry them in butter or good dripping until they are cooked through. AVhen brown on one side turn them upon the other. Pour away the fat, and dissolve a slice of fresh butter in the pan, stir a dessert-spoonful of flour into this, and when it is quite smooth and brown add very gradually a cupful of boiling gravy which has been made by stewing the trinunings of the veal very gently for an hour or more with a little water, a small roll of lemon-rind, an onion, half a blade of mace, a sprig of parsley and thyme, and a little pepper and salt. This sauce may, if liked, be flavoured with a little lemonjuice or walnut pickle, or with a few mushrooms. Some people would scarcely care for veal cutlets unless thej^ were accompanied by mushroom sauce. Serve the cutlets on a hot dish with the sauce poured over. A few fried forcemeat balls and some fried rashers of bacon should be served with them. The veal may be taken from the fillet instead of the neck, and then the meat should be cut into neat round pieces convenient for serving. Time to fry cutlets half an inch thick, about fifteen minutes. Probable cost, from Is. to Is. 4d. per pound. Veal Cutlets, Fried (another way).— Cut a slice of lean veal about the third of an inch thick from the fillet. Di^-ide this into neat cutlets convenient for serving. Prepare VEA ( 1043 ) VEA