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Veal Cutlets, Fried

Take the cutlets from the best end of the neck, and let them be about half an inch thick. Trim them neatly, flatten with a cleaver, and flour well. Fry them in butter or good dripping until they are cooked through. When brown on one side turn them upon the other. Pour away the fat, and dissolve a slice of fresh butter in the pan, stir a dessert-spoonful of flour into this, and when it is quite smooth and brown add very gradually a cupful of boiling gravy which has been made by stewing the trimmings of the veal very gently for an hour or more with a little water, a small roll of lemon-rind, an onion, half a blade of mace, a sprig of parsley and thyme, and a little pepper and salt. This sauce may, if liked, be flavoured with a little lemon-juice or walnut pickle, or with a few mushrooms. Some people would scarcely care for veal cutlets unless they were accompanied by mushroom sauce. Serve the cutlets on a hot dish with the sauce poured over. A few fried forcemeat balls and some fried rashers of bacon should be served with them. The veal may be taken from the fillet instead of the neck, and then the meat should be cut into neat round pieces convenient for serving. Time to fry cutlets, about fifteen minutes. Probable cost, from 1s. to 1s. 4d. per pound.