The thorough good cook

Trim the cutlets ; lard them with cooked ham and truffles cut in even little squares, alternately, checker-like ; put them into a stew-pan, and let them stew ; then glaze the cutlets, place them on a dish and cover with aspic (pp. 232-33). When all is cold, trim the cutlets again, neatly. Lay some aspic in the bottom of an entree dish, place the cutlets on it in a circle ; garnish the dish with crusts of jelly, and pour into the centre of the dish a mayonnaise a la Ravigote (pp. 338 and 342). 25. Fillet of Veal a la Bourgeoise aux Petits Fois. Put into a saucepan a little bacon cut into dice, or a piece of butter ; lay in the fillet, from which remove the centre-bone ; lard with slices of bacon seasoned with sweet herbs ; then powder both sides with Hour; let simmer slowly ; season with sweet herbs, a carrot, a little parsley^ and half a bay-leaf ; brown the meat nicely on both sides, and moisten it with some broth or some boiling water. When half cooked add some peas, and let it simmer till done. 28. To Dress a Fillet of Veal tlie Italian Way. Take a young, tender fillet of veal, and pick away all the skins in the fold of the flesh ; after you have picked it out clean so that nothing hard is left, put to it some good white wine (that is not too sweet) in a bowl, and wash it and crush it well in the wine ; do so twice, then strew upon it a powder that is called tamava in Italy, and as much salt as Avill season it Avell ; pour to it as much white wine as will cover it Avhen it is thrust down into a narrow pan ; lay a trencher on it and a weight to keep it down : let -it lie two nights and one day. Put a little pepper to it Avhen you lay it in the pan, and after it is soused so long, take it out and put it into a pipkin with some good beef broth ; you must not use any of the pickle but only beef broth that is sweet and not salt, flavoured, however, Avitli a few whole cloves and mace ; cover it close and set it on the embers, and let it stew till it be done. If you follow these directions you will find it to be very tender, and of an excellent taste. It must be served with the sauce broth — as much as Avill cover it. To make the sauce, take of coriander seed two ounces, aniseed one ounce, fennel seed one ounce, cloves two ounces, cinnamon one ounce. These must be beaten into a gross powder, putting into it a little winter savoury, if you like it ; keep this in a close-stopped vial for use. 27. Breast of Veal k la Ponlette. Cut the veal in square pieces and blanch them : put them into a saucepan with a little butter, pepper, and salt: when the butter is melted, add a pinch of flour and some parsley, and pour in some water or broth : stew for an hour and a half, and then add a dash of vinegar, Avith the yolks of two eggs beaten up. The pieces loft may be fried. 28. Minced Veal a la Catalan.