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Veal Cutlets in Aspic

Take some cutlets about three-quarters of an inch thick, put them in a saucepan with a pint of veal stock. Let them simmer very gently for an hour and a quarter, drain them, and let them cool. Have ready on ice some moulds sufficiently wide to hold a cutlet. Put a tea-spoonful of liquid aspic in each, just sufficient to run all over the bottom of the mould; put a very tiny sprig of parsley in the centre, and form a star with five or six tiny pieces of white of egg, about the thickness of a match. Put in another spoonful of aspic very carefully, so as not to disturb the decorations. When this is set, lay a cutlet in each mould, and fill it up with aspic. Leave them on ice till set. When wanted for table, dip each for a moment into boiling water and reverse the mould on to a plate. Serve garnished with fresh parsley. Probable cost, cutlets, 1s. to 1s. 2d. per pound.