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Fowl Cutlets

Bone a fresh young fowl; separate the wings, legs, and merrythought; pick out all the meat from the inferior parts, mince it, and season with pepper, salt, and chopped lemon-peel. Put it in a mortar, and smooth to a paste, with a small quantity of gravy, procured by boiling the bones and trimmings. Make cutlets of the legs, wings, etc.; dip each cutlet into eggs, spread the forcemeat over, and bread-crumbs over all; then fry in butter a good brown. Serve with some of the gravy thickened in the dish. Time, one hour and a half to prepare. Sufficient for three or four persons.