Plain Veal Cutlets
Wipe the cutlets with a wet cloth, trim off any tough membranes, and cut them into pieces suitable for serving. Brown them in a very hot frying-pan with butter or rendered fat, being careful not to let them scorch. Sprinkle them well with salt and pepper and put them into a small cooker-pail or pan. Pour a little boiling water into the frying-pan and, when all the brown juice which has hardened on the pan has been dissolved, pour this over the cutlets. Add enough boiling water to barely cover them and, when boiling, stand the pail or pan in a large cooker-pail of boiling water. Put it into the cooker for from two to four hours, depending upon the age and toughness of the veal. Reheat them before serving, if necessary.