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Veal Cutlets, Made from Cold Cooked Veal

Take a pound and a half of cold veal free from skin or gristle, and half a pound of lean ham or tongue. Mince the meat finely, pound it in a mortar, season with salt, cayenne, and grated nutmeg, and add a tea-spoonful of mustard, a tea-spoonful of anchovy, two table-spoonfuls of strong veal gravy, the grated rind and juice of a small lemon, and a quarter of a pound of clarified butter. Half a cupful of rice boiled in milk till soft, and pounded, may be added if liked, and a little yolk of egg may be used to bind the mixture together. Form the paste into cutlets; dip these into clarified butter, dredge flour upon them, and egg and bread-crumb them twice. Fry them in hot fat, or bake them in a brisk oven, basting them two or three times whilst they are there. Send tartar sauce or any other piquant sauce to table with them. A little good stock thickened with brown thickening, and flavoured with lemon-juice or lemon pickle, will answer the purpose when the ingredients for tartar sauce cannot be procured. Time to fry the cutlets, eight to ten minutes; to bake them, about a quarter of an hour.