Make a nice sauce of sweet herbs, bread-crumbs, powdered mace and nutmeg, butter and beaten egg. Lay the cutlets in a deep dish, (having first broiled them and saved the gravy,) pour the sauce over them, with the veal gravy added to it. Cover them, and let them rest till cold. Allow, for each cutlet, a sheet of foolscap paper, cut it into the shape of a heart, and go over it with sweet oil, or fresh butter or lard. Lay a cutlet with a little of the sauce upon it, on one-half of each sheet of paper; turn the other half over the meat. Fold a narrow rim all round, so as to unite both edges. Begin at the top of the heart, and pleat both edges together so as to form a good shape without puckering. When you come to the bottom, where the paper is to cover the bone, give it a few extra twists. Broil the cutlets slowly on a gridiron for half an hour, seeing that no blaze catches the papers—or put them in the oven for half an hour. If the papers are not too much burnt or disfigured, dish the cutlets still wrapped in them, to be removed by those who eat them. If the covers are scorched black, and ragged, take out the cutlets and lay them on a hot dish. Serve up with them a dish of mashed potatos or potatoe cake, browned on the surface with a salamander. Côtelettes à la Maintenon, are mutton or lamb steaks cooked in papers, in the above manner.
VEAL STEAKS.—
Cut the steaks from the neck, leaving the bone very short, and polishing what there is of it. Make a seasoning of boiled onions minced, and sage or sweet marjoram leaves, or of chopped parsley. Lay on each steak a bit of fresh butter, spread the seasoning thickly over each, and fry them in the gravy or drippings of cold roast veal or beef. They will be the better for beating them slightly with a rolling pin. Put into the frying-pan three or four table-spoonfuls of mushroom or tomato catchup; or, fry them with fresh mushrooms or fresh tomatos, sliced.
VEAL CUTLETS.—
Cut your veal cutlets from the fillet or round about half an inch thick. Season them slightly with a little salt and cayenne. Have ready a pan with grated bread-crumbs, and another with beaten egg. Have ready, in a frying pan, plenty of boiling lard, or drippings of cold veal. Dredge each cutlet slightly with flour; then dip it twice in the pan of beaten egg, and then twice also in the bread-crumbs. Fry them well, and send them to table in their own gravy. Saffron, scattered thickly over them while frying, is an improvement much relished by the eaters.
Veal is too insipid to be fried or broiled plain.
If you live where cream is plenty, add to this fry two or three spoonfuls.
Minced veal, cold, is an excellent ingredient for forcemeats.