VEAL CUTLETS, Broiled, à la Italienne (an Entrée).
Ingredients.—Neck of veal, salt and pepper to taste, the yolk of 1 egg, bread-crumbs, ½ pint of Italian sauce. Mode.—Cut the veal into cutlets, flatten and trim them nicely; powder over them a little salt and pepper; brush them over with the yolk of an egg, dip them into bread-crumbs, then into clarified butter, and, afterwards, in the bread-crumbs again; boil or fry them over a clear fire, that they may acquire a good brown colour. Arrange them in the dish alternately with rashers of broiled ham, and pour the sauce (made by recipe for Italian sauce, [p. 305]) in the middle. Time.—10 to 15 minutes, according to the thickness of the cutlets. Average cost, 10d. per lb. Seasonable from March to October.