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Indian Veal Collops

Mix a small cupful of grated bread-crumbs with a dessert-spoonful, or rather more, of curry-powder, pepper, and salt. Cut two pounds of veal from the fillet, and make collops of a round shape, about three inches across. Beat them well, and smear them with the yolk of egg. Cover the collops with the bread-crumbs and curry-powder. They should be thickly incrusted with crumbs, and will require to be again saturated with the egg-yolk. Dip them into it this time, and powder well with the breadcrumbs. Fry in plenty of butter, and make a sauce with more butter, a little curry-powder, and some good gravy. Thicken with flour, and add the juice (strained) of a lemon. Boil, and serve round the collops. Time, twenty minutes to fry, Probable cost, 3s. Sufficient for an entree.