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VEAL CUTLETS, BROILED (a l'Italienne)

Take the best part of a neck of veal: cut the ribs one by one, flatten them, and pare them nicely, powder over a little salt and pepper, take the yolk of an egg, and with a paste-brush rub the cutlets with part of the egg, then dip them first in the bread-crumbs, then in melted butter, and afterwards in the crumbs of bread again; give them a good form, and broil them on slow fire, that they may get a fine brown colour. Serve with a brown Italian sauce, Spanish sauce, or gravy.