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VEAL CUTLETS (a la Venitienne)

Cut the best end of a neck of veal into cutlets, trim these in the usual way, and flatten them with the cutlet-bat. Mince finely half a pint of mushrooms, and mix with them two shallots, a handful of parsley, a sprig of thyme, and a little pepper. Dissolve a slice of fresh butter in a saucepan, add a quarter of a pound of fat bacon cut into dice, and the minced herbs, etc. Stew all gently together till the mushrooms are tender; put in the cutlets with as much white stock as will barely cover them, and let all simmer very gently till they are done enough. Add a spoonful of white thickening, and carefully remove the fat as it rises. A few minutes before the veal is to be served add to the sauce the yolk of an egg beaten up with a little cream. Mix in a table-spoonful of strained lemon-juice and a pinch of cayenne. Place the cutlets on a dish, pour the sauce into the centre, and serve very hot. Send tomatoes, or any cooked vegetables, to table as an accompaniment. Time, about three-quarters of an hour to stew the cutlets. Probable cost, 1s. per pound.