* * * * *
VEAL.
DIRECTIONS FOR THE PIECES IN THE DIFFERENT QUARTERS OF VEAL.
A loin of veal must always be roasted: the fillet or leg may be dressed
in various ways, the knuckle or knee is proper for soup or for boiling;
these are the pieces that compose the hind quarter. In the fore quarter,
the breast and rack admit variety in cooking; the shoulder and neck are
only fit for soup.
* * * * *
VEAL CUTLETS FROM THE FILLET OR LEG.
Cut off the flank and take the bone out, then take slices the size of
the fillet and half an inch thick, beat two yelks of eggs light, and
have some grated bread mixed with pepper, salt, pounded nutmeg and
chopped parsley; beat the slices a little, lay them on a board and wash
the upper side with the egg, cover it thick with the bread crumbs, press
them on with a knife, and let them stand to dry a little, that they may
not fall off in frying, then turn them gently, put egg and crumbs on in
the same manner, put them into a pan of boiling lard, and fry them a
light brown; have some good gravy ready, season it with a tea-spoonful
of curry powder, a large one of wine, and one of lemon pickle, thicken
with butter and brown flour, drain every drop of lard from the cutlets,
lay them in the gravy, and stew them fifteen or twenty minutes, serve
them up garnished with lemon cut in thin slices.
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