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VEAL CUTLETS (a la Financiere)

Take the best end of a neck of veal. Saw off the chine-bone and the rib-bones so as to make the cutlets about three inches long, and divide the meat into cutlets of an even thickness. Trim them neatly, flatten them with a wooden bat, and lard, through the lean part, evenly and closely with quarter-inch strips of fat bacon. Line the bottom of a small stewpan with sliced carrot, onion, and celery, and add a bunch of herbs and an onion stuck with six cloves. Lay the cutlets upon the vegetables, pour upon them as much stock or water as will barely touch the surface of the veal, and cover the meat with a round of oiled paper. Place the stewpan on a gentle fire, and let its contents simmer as gently as possible till the cutlets are tender. Baste frequently with the liquor in the pan. Take up the cutlets, and put them on a dish with the larded side uppermost. Strain the stock in which they were stewed. Thicken with a little piece of brown thickening. Let it simmer by the side of the fire that it may throw up the grease, which should be carefully removed. Stir into the sauce a wine-glassful of ketchup, a wine-glassful of sherry or Madeira, and a pinch of cayenne. Pour the sauce round the veal cutlets, and serve very hot. Stewed mushrooms, or truffles, or different kinds of cooked vegetables, may be served with this dish. Time to simmer the cutlets, about an hour and a half. Probable cost, veal, 1s. to 1s. 2d. per pound.