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CUTLETS, VEAL (a la Chingara)

Take two pounds of the best part of a fillet of veal. Cut it into neat slices not less than an inch thick, and shape these neatly in rounds the size of the top of a tea-cup. Have a piece of cold boiled tongue for each cutlet, as nearly as possible the same size and shape. Put the trimmings of the cutlets, a little piece of rasped ham, a carrot, a large onion, a bunch of savoury herbs, and a sprig of parsley, into a saucepan with a pint of good veal stock. Let them simmer gently for an hour or more. Strain the liquid, and put it on one side for use. Flour the cutlets, and fry them in hot butter till they are sufficiently cooked, but not dried; plenty of butter or lard should be used, and when they are brown on both sides they should be held high above the fire for a few minutes, and covered. By this means they will be done through. Drain them from the fat, and keep them hot. Put one ounce of butter into a stewpan, dredge over it very gradually one ounce of flour, and keep stirring till it browns, but it must not burn. Mix with it the strained gravy, and any trimmings there may be of the tongue, finely minced. Warm the round pieces of tongue in this, and put one on each veal cutlet. Serve the cutlets in a circular form, add salt and pepper to the sauce, if necessary, and put it in the middle. Serve as hot as possible. Time, about a quarter of an hour to fry the cutlets. Sufficient for four or five persons. Probable cost, 1s. per pound.