Cutlets another way.
Prepare as above, and fry them. Lay them in a dish, and keep them hot. Dredge a little flour, and put a bit of butter into the pan, brown it; then pour a little boiling water into it, and boil quick. Season with pepper, salt, and catsup, and pour over them.
Another way.
Prepare as before, and dress the cutlets in a Dutch oven. Pour over them melted butter and mushrooms. Or, pepper, salt, and broil, especially neck steaks. They are excellent without herbs.
Collops dressed quick.
Cut them as thin as paper, with a very sharp knife, and in small bits. Throw the skin, and any odd bits of the veal into a little water, with a dust of pepper and salt: set them on the fire while you beat the collops, and dip them in a seasoning of herbs, bread, pepper, salt, and a scrape of nutmeg, having first wetted them in egg; then put a bit of butter into a frying pan, and give the collops a very quick fry; for as they are so thin, two minutes will do them on both sides. Put them into a hot dish before the fire, then strain and thicken the gravy. Give a boil in the fryingpan, and pour over the collops. A little catsup is an improvement.
Another way.
Fry them in butter, only seasoned with salt and pepper: then simmer them in gravy, white or brown, with bits of bacon served with them.
If white, add lemonpeel and mace, and some cream.