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VEAL CUTLETS (a l'Italienne)

Cut a slice of lean veal from the fillet into neat pieces, and beat these with a cutlet-bat. Mince finely a handful of parsley, a sprig of thyme, and a bay-leaf. Fry the herbs in butter, and be careful that they do not acquire any colour. Brush the cutlets with beaten egg, lay the fired herbs upon them, and sprinkle finely-grated bread-crumbs upon these. Let them remain untouched for an hour; then repeat the process. Fry the cutlets in butter over a gentle fire till they are sufficiently cooked and brightly browned. Send to table with them a sauce prepared as follows. Mince a handful of parsley, a sprig of thyme, a bay-leaf, and one shallot. Fry these ingredients in a little salad oil over a gentle fire, and stir briskly to keep them from acquiring any colour. Pour upon them half a pint of brown sauce, and add a wine-glassful of mushroom ketchup, a tea-spoonful of essence of anchovy, and a few fresh mushrooms finely mined, if they are to be had. Let the sauce boil; simmer by the side of the fire till it has thrown up the grease, skim it, and it will be ready for use. A glassful of sherry or Madeira will much improve this sauce. It should, of course, be prepared before the cutlets are fried. Time to fry the cutlets, twelve to fifteen minutes. Probable cost, 1s. to 1s. 2d. per pound.