Veal Cutlets à la Maintenon.
The cutlets should be nearly three-quarters of an inch thick, and trim in shape. Dip each in beaten egg, then into pounded cracker which has been seasoned with powdered sweet herbs, pepper, and salt. Wrap each cutlet in a half-sheet of note or letter paper, well buttered; lay them upon a buttered gridiron and broil over a clear fire, turning often and dexterously. You can secure the papers by fringing the ends, and twisting these after the cutlets are put in. This is neater than to pin them together. In trying this dish for the first time, have ready a sufficient number of duplicate papers in a clean, hot dish. If your envelopes are much soiled or darkened while the cutlets are broiling, transfer quickly when done to the clean warm ones, twist the ends, and serve. Cutlets prepared in this manner are sent to table in their cloaks, ranged symmetrically upon a hot chafing-dish.
The expedient of the clean papers is a “trick of the trade,” amateur housewives will observe with satisfaction. Epicures profess to enjoy veal cooked in covers far more than when the flavor and juices escape in broiling without them. Empty every drop of gravy from the soiled papers into the clean over the cutlets.