Handbook of practical cookery

Put the bread crumbs into a paper, and seasoning them with the remainder of the pepper and salt, roll the cutlets in this also; make hot in a frying-pan the clarified fat, and when the smoke arises, put into it the cutlets, and fry them for eight minutes, turning them once, and allowing four minutes. When fried, take them from the fat, and spread over each one an equal quantity of the veal mixture from the mortar ; chop the mushrooms, and sprinkle a little of this over each ; and put them into a moderate oven, and let them bake for ten minutes. Serve in a hot napkin, garnished with sprigs of parsley. Browned Sweet-Breads. — One pair sweet-breads, one gill milk, three gills cream, one egg, two ounces of butter, one ounce flour, one pinch grated nutmeg, one salt-spoonful salt, one salt-spoonful pepper, six drops caramel. First soak the sweet-breads for one hour in cold water ; place them in a sauce-pan, and cover them with fresh cold water ; place the pan on the fire, and allow the sweet-breads to boil for twenty minutes. Have in readiness a bowl of cold water ; and when the sweet-breads are boiled, throw them into the water, and wash them well. Make an incision in the side of each, and squeeze into it a little lemonjuice. Dip now the sweet-breads into the milk, and then roll them in the bread crumbs, placing the crumbs on a sheet of paper. Beat well the egg on a plate, and brush the sweetbreads over with it, and again roll them in the crumbs. Heat in a deep stew-pan as much clarified fat as will cover the sweet-breads. When the smoke rises from the fat, drop in the sweet-breads. The instant the sweet-breads take a pale-brown colour, remove them and keep them hot. Melt then in a small stew-pan the butter, stir in the flour, and when well mixed add by degrees the cream, and drop in the caramel ; season with the pepper, salt, and nutmeg ; stir all till boiling, and pour at once over the sweet-breads, and serve immediately. GENERAL REMARKS.— Bermuda and Spanish are applied to onions to indicate size — Bermuda signifying a small onion or of the size of a Bermuda onion, and Spanish onion meaning a large onion or of the size of a Spanish onion, although if these especial growths of onions are to be conveniently procured, they will be found of superior quality to the ordinary. Specified quantities of salt are given in the foregoing recipes in order to preserve proportions ; but the use of this seasoning may be governed by the respective palates of those for whom the dishes are prepared, keeping in mind that while more may be required by those who are excessively fond of salt, less is always safer, as to salt a dish is easy, while to freshen one that is over-salted and acrid therefrom is generally impossible. Harvey's and Worcestershire sauce being nearly the same, may be substituted for each other as convenience may require, but the result will be more satisfactory from using each as directed. The recipes throughout this work have been kept as nearly as possible to quantities for serving four persons, using such surplusage as must necessarily occur in the proper cooking of joints in the cold meat preparations. The etiquette of entries making one service to a person sufficient, the proportion of quantity has still been in a measure preserved, as these are generally served in odd numbers, five, seven, nine, etc.