* * * * *
VEAL CHOPS.
Take the best end of a rack of veal, cut it in chops, with one bone in
each, leave the small end of the bone bare two inches, beat them flat,
and prepare them with eggs and crumbs, as the cutlets, butter some
half-sheets of white paper, wrap one round each chop, skewer it well,
leaving the bare bone out, broil them till done, and take care the paper
does not burn; have nice white sauce in a boat.
* * * * *
VEAL CUTLETS.
Cut them from the fillet, put them in a stew pan with a piece of nice
pork, a clove of garlic, a bundle of thyme and parsley, pepper and salt,
cover them with water and let them stew ten or fifteen minutes, lay them
on a dish, and when cold cover them well with the crumb of stale bread
finely grated, mixed with the leaves of parsley chopped very small, some
pepper, salt and grated nutmeg; press these on the veal with a knife,
and when a little dried, turn it and do the same to the other side; put
a good quantity of lard in a pan, when it boils lay the cutlets in
carefully that the crumbs may not fall; fry them a little brown, lay
them on a strainer to drain off the grease, do the same with the crumbs
that have fallen in the pan: while this is doing, simmer the water they
were boiled in to half a pint, strain it and thicken with four ounces of
butter and a little browned flour; add a gill of wine and one of
mushroom catsup, put in the cutlets and crumbs, and stew till tender;
add forcemeat balls.
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