Veal Cutlets, to dress.
Cut the veal steaks thin; hack and season them with pepper, salt, and sweet-herbs. Wash them over with melted butter, and wrap white paper buttered over them. Roast or bake them; and, when done, take off the paper, and serve them with good gravy and Seville orange-juice squeezed on.
Another way.
Take the best end of a neck of veal and cut your cutlets; four ribs will make eight cutlets. Beat them out very thin, and trim them round. Take chopped parsley, thyme, shalots, and mushrooms, pass them over the fire, add a little juice of lemon, lemon-peel, and grated nutmeg. Dip in the cutlets, crumb them, and boil them over a gentle fire. Save what you leave from dipping them in, put some brown sauce to it, and put it under them when going to table, first taking care to remove the grease from it. Lamb cutlets are done the same way.
Veal Cutlets, larded.
Cut a neck of veal into bones; lard one side, and fry them off quick. Thicken a piece of butter, of the size of a large nut, with a little flour, and whole onion. Put in as much good gravy as will just cover them, and a few mushrooms and forcemeat balls. Stove them tender; skim off all grease; squeeze in half a lemon, and serve them up.
Fillet of Veal, to farce or roast.
Mince some beef suet very small, with some sweet marjoram, winter savory, and thyme; season with salt, cloves, and mace, well beaten; put in grated bread; mix them all together with the yolk of an egg; make small holes in the veal, and stuff it very thick with these. Put it on the spit and roast it well. Let the sauce consist of butter, gravy, and juice of lemon, very thick. Dish the veal, and pour the sauce over it, with slices of lemon laid round the dish.
Fillet of Veal, to boil.
Cut out the bone of a fillet of veal; put it into good milk and water for a little while: make some forcemeat with boiled clary, raw carrots, beef suet, grated bread, sweet-herbs, and a good quantity of shrimps, nutmeg, and mace, the yolks of three eggs boiled hard, some pepper and salt, and two raw eggs; roll it up in butter, and stuff the veal with it. Boil the veal in a cloth for two hours, and scald four or five cucumbers, in order to take out the pulp the more easily. This done, fill them with forcemeat, and stew them in a little thin gravy. For sauce take strong white gravy, thickened with butter, a very little flour, nutmeg, mace, and lemon-peel, three anchovies dissolved in lemon-juice, some good cream, the yolk of an egg beaten, and a glass of white wine. Serve with the cucumbers.