421. Veal Cutlets (old English method).—See No. 157.
422. Veal Cutlets aux Fines Herbes.—Cut from the neck the same as you would from mutton, only of course larger; sprinkle with salt, pepper, and chopped eschalot, set them on a gridiron and broil like common chops, serve plain, or rub a little maître d’hôtel butter over them, set in a hot place for a few moments, and serve. They may also be sautéd, by putting them into a sauté-pan and sauté until a nice color, take them out and put in the pan a spoonful of chopped onions, parsley, and mushrooms (if handy), stir until done, then add a teaspoonful of flour; when it is a little brown, add half a pint of water, two spoonfuls of Harvey’s sauce and one of vinegar, stir well round, dish up the cutlets, sauce over and serve. They may also be larded like the fricandeau, and served in the same way, and with the like sauces, only less time in cooking.
423. Veal Cutlets en papillote.—Prepare as the last, and put them in a pie-dish and pour the sauce over, and let them remain until cold; then cut a sheet of foolscap paper in the shape of a heart, and oil or butter it; lay one of the cutlets with a little of the sauce on one half of the paper, turn the other half over, then turn and plait the edges of the paper over, beginning at the top of the heart and finishing with an extra twist at the bottom, which will cause the sauce to remain in it; broil slowly on a gridiron for twenty minutes on a very slow fire, or place it in the oven for that time, and serve.
424. Calf’s Ears stewed.—If you make mock turtle with half a calf’s head, you may serve the ear; after having boiled the head as for mock turtle, cut out the ear (it should weigh about half a pound), lay it down on a board and make a few incisions through the thin gristly part about one inch long; should it require a little more doing, put it in the soup; when done, stand it on the dish in which you intend to serve it, turn the top of the ear over outside, so that it forms a round; if any brain to spare, put a piece in the centre, sauce over when very hot with parsley and butter, tomato, or any sharp sauce, and serve; or, instead of the brain, veal stuffing or forcemeat may be used; egg all over, bread-crumb, put in an oven until very hot and a nice yellow color, dish and serve with plain gravy: or it may be served with any sauce or ragout.
425. Made Dish from Joints that have been previously served.—(If from braised veal, with vegetables.) Cut it into slices about a quarter of an inch in thickness, then put the remainder, vegetables and gravy, if any, in a pan; if not, with water and a piece of glaze; season with a little salt, pepper, sugar, a bay-leaf, and the juice of a quarter of a lemon, simmer gently for twenty minutes on a slow fire, dish the fillets in the form of a crown, lay the vegetables in the middle, pour gravy over, and serve. Or, what remains, cut into very small dice, leave none on the bones, put in a pan, shake a little flour over, season with a little salt, pepper, sugar, bay-leaf, and the juice of a quarter of a lemon, then moisten it with milk sufficient to make a sauce, warm it for ten minutes, add half an ounce of butter, stir it well, and serve very hot: or, if you prefer it brown, leave out the milk and throw a few chopped mushrooms and eschalots in, and moisten with a little water, to which add a few drops of browning, or a little catsup; it ought never to be too thick. Poached eggs may be served with these.