Cassell's dictionary of cookery

Veal Cutlets with Sorrel. — Take some cutlets of an even thickness from the best end of a neck of veal, trim them in the usual way, and fry in a little butter tiU they arc lightly browned on both sides. Drain them, put them into a stewpan, pour over as much nicely-flavoured veal gravy as will cover them, and let them simmer gently tUl done enough. A glassful of light wine may be added if hked. Dish the cutlets in a circle, put some sorrel puree into the centre of the dish, and serve the cutlets with the gravy in which they were stewed in a tureen. The puree may be prepared as follows : — Wash a peck of fresh green sorrel in plenty of water, and put it into a stewpan with a pint of water and a pinch of salt. Stir it over the fire for a quarter of an hour or untU dissolved, then drain the water from it. Dissolve two ounces of butter in a stewpan, and mix two ounces of flour smoothly with it. Stir it over the fire for three minutes. Moisten with a pint of gravy, add the sorrel and a little pepper and salt, and stir the mixture over the fire for twenty minutes. Rub it through a hair sieve, make the puree hot, and it will be ready for use. Veal Cutlets without Bone (London fashion). — Properly speaking, these cutlets ought to be made from the fleshy part of the neck, which has been taken out whole so as to form a sausage-shaped roll, and then cut in slices the third of an inch thick. Those who object to this may use a cutlet taken from the fillet instead. Divide the meat into neat slices. Brush them over with egg, sprinkle finelygrated and savourj^ bread-crumbs upon them, or, if preferred, omit the egg and bread-crumbs, and simply dredge flour upon them, and fry them in butter or lard till they are lightly browned on both sides. Toast separately as many slices of bacon as there are cutlets. Arrange the cutlets and the bacon alternately in a circle round a hot dish, and pour into the centre a sauce prepared as follows : — Put a quarter of a pint of brown sauce into a saucepan. Let it boil, then stir into it a table-spoonful of ketchup, a glassful of sherry or madeira, the strained juice of half a lemon, and a pinch of grated nutmeg. Stir the sauce over the fire for a minute, and it will be ready for serving. When brown thickening is not at hand a little may be made by kneading together equal proportions of butter and flour, then stirring the paste quickly over a slow fire for three minutes, and moistening it with stock. If preferred, good brown mushroom sauce may be used instead. Time to fry the cutlets, about a quarter of an hour. Probable cost, Is. to Is. 2d. per pound. Veal, Fillet of.— The fillet is one of the prime joints of veal. It is taken from the leg above the knuckle. The French divide it into three parts— the fat fleshy piece inside the thigh to which the udder is attached in a cow- VEA ( 1045 ) VEA calf — and of which fricandeau is made, tho under noix used for forcemeat, pies, &c., and the centre noix for sauce, &c. As veal becomes tainted very quickly, the udder should be examined and wiped dry every day, and the kernel should bo removed from the fat. The most usual mode of dressing a fiUet of veal is to stuff and roast it, though it can bo either boiled or braised. Probable cost, Is. Id. per pound.