CUTLETS.
Flatten the cutlets with a chopper (they may be improved in the same way as the chine), place them on the gridiron and set on a sharp fire; turn over two or three times, and when properly done, serve them with a piquante, Robert, or tomato-sauce, adding to them some slices of pickled cucumbers just before serving.
The same, sautées.—Instead of broiling them, when prepared as above, place them in a frying-pan with a little butter, turn over two or three times during the cooking, and serve as the above, or on a purée of sorrel.