Practical household cookery

Prepare half a dozen veal cutlets as in the previous number, flatten gently with the cutlet-bat dipped in water, and with a sharp knife slice the fillets in two, without separating them at the bone. Spread on each a tablespoonful of salpicon k la financière (No. 310), to which two tablespoonfuls of D*Uxelles has previously been added, and well mixed with the salpicon; turn the slices down and flatten gently with the hands, so as to give the cutlets their natural shape; after which, rub them through breadings and raspings, and fry to a nice golden colour with four ounces of clarified butter, ^yhen cooked dress them carefully over a hot dish, and serve with a sauce-boat of Italian sauce (No. 204) or any other sauce that may be preferred. 581. VEAL CUTLETS EN PAPILLOTES. Cut, trim, and flatten the veal cutlets as in cutlets Milanaise, put these in a sauté-pan with two ounces of butter, and fry to a nice even colour for about six minutes on each side; when done, drain, and put by on a plate. Sprinkle an ounce of flour in the sauté-pan ; stir it over the fire for three minutes; add one pint of broth, stir and boil for ^ve minutes, and strain through a pointed gravy-strainer. Clean the saute-pan, put the sauce back and boil to reduce it to half the quantity, add three tablespoonfuls of D'Uxelles (No. 195), and reduce five minutes longer; then cut for each cutlet a sheet of stiff white paper in the shape of a heart and large enough to leave a good margin round the cutlet, oil the sheets of paper, and lay on each side a slice of fat bacon, cut in the shape of the lean part of the cutlet ; spread on the bacon a tablespoonful of the sauce, then the cutlet, then another spoonful of the sauce, and lastly a slice of bacon similar to the first ; fold the paper over and twist the edges tightly under into very close folds. About fifteen minutes before serving, put the folded cutlets on a girdiron to broil on a moderate Are for six or seven minutes on each side. 632. VEAL CUTLETS BROILED PLAIN. Cut and trim the cutlets as in the foregoing ; sprinkle some pepper on both sides, pour one tablespoonful of oil on a plate, pass the cutlets lightly over it, and broil them for ten minutes on a moderate fire. When done sprinkle a pinch of salt on each side, dish up the cutlets, and serve with any vegetables that may be preferred. 538. VEAL CUTLETS. TOMATO SAUCE. Cut and pare the cutlets; dip in melted butter; pass them through bread-crumbs; broil on a moderate fire for about twelve minutes, and serve with some Tomato sauce (No. 217) apart. Note, — Veal cutlets, plain or bread-crumbed, and broiled as above, can be served with any Sharp sauce or maitre d'h6tel butter, allowing generally three-parts of a gill of sauce and an ounce of maitre d'h6tel butter to each person. 584. ROAST VEAL The chump-end of the loin, the neck, and the loin of veal are generally the pieces used for roasting. Take about four pounds of the neck, saw off the chine-bone, chop between each bone, and shorten the rib- bones, roll the flap underneath and tie round with string; roast this before the fire, which must be moderate, for about an hour and three-quarters, basting the meat with its own gravy in the usual way, and five minutes before removing the joint from the fire sprinkle it well with salt. Strain, and skim the fat off the gravy, pour it over the meat and serve. For roast loin of veal, take about five pounds of the part including the kidney, saw off the chine-bone,, roll the flap underneath so as to enclose the kidney, and fasten it with string. Put it on a spit to roast for at least two hours before a moderate fire, basting about every fifteen minutes ; sprinkle some salt five minutes before taking the joint away from the fire ; strain, and skim off the fat from the