Cassell's dictionary of cookery

Cold (Superlative). — Take six or eight thick veal cutlets, and prepare them as in the last recipe. Put them between two dishes, and press them till cold; then trim them neatly, and brush them over twice with liqmd glaze. Serve on a dish, and garnish with aspic jelly and Montpellier butter. They will have a good appearance arranged as follows : — Boil some rice in water till it is tender and quite dry, then pound it, and press it into a flat round mould. When it is cold and stiff turn it out, place it in the centre of a dish, cover with Montpellier butter, arrange the cutlets round it with the bones inward, and put a little chopped aspic jelly between each one. Ornament the top of the rice with Montpellier butter and aspic jelly, fill the bottom of the dish with chopped aspic, and serve. Veal Cutlets made from Cold Dressed Veal.— Take a pound and a haM of cold veal free from skin or gristle, and half a pound of lean ham or tongue. Mince the meat finely, pound it in a mortar, season with salt, cayenne, and grated nutmeg, and add a teaspoonful of mustard, a tea-spoonful of anchovy, two tablespoonfuls of strong veal gravy, the grated rind and juice of a small lemon, and a quarter of a pound of clarified butter. Half a cupful of rice boiled in milk till soft and pounded may be added if liked, and a little yolk of egg may be used to bind the mixture together. Form the paste into cutlets ; dip these into clarified butter, dredge flour upon them, and egg and bread-crumb them twice. Fry them in hot fat, or bake them in a brisk oven, basting them two or three times whilst they are there. Send tartar sauce or any other piquant sauce to table with them. A little good stock thickened with brown thickening, and flavoured with lemon- juice or lemon pickle, wiU answer the purpose, when the ingredients for tartar sauce cannot be procured. Time to fry the cutlets, eight to ten minutes ; to bake them, about a quarter of an hour. Veal Cutlets, Roasted (a la Maintenon). — Take a cutlet of veal from the fillet. Cut it into neat pieces, and flatten these with a cutletbat. Spread upon them a httle good veal forcemeat, cover with thin slices of fat bacon, and put them on a skewer. Cover them evenly with oiled paper, and roast before a clear fire. Send piquant sauce to table with them. Veal Cutlets, Russian Mode of Dressing.— Make a little Russian sauce in a quantity sufiicient to coat the cutlets upon one side only to the thiclmess of half an iYich. This sauce may be made in the following proportions. Dissolve an ounce of butter in a small saucepan, and put with it a stick of horseradish grated, a finely-minced shallot, a pinch of powdered herbs, a spoonful of grated ham, a table-spoonful of vinegar, a table-spoonful of sherry, a small lump of sugar, and a little pepper and salt. Cover the saucepan VEA ( 1044 ) VEA