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Veal Cutlets, with Maitre D'Hotel Butter

For one pound of cutlets prepare maitre d'hotel butter as follows. Wash and pick a bunch of parsley, chop small, wrap it in the corner of a cloth, dip it in cold spring water, and wring the moisture from it. Put it into a basin with its bulk in fresh butter, a few drops of strained lemon-juice, and a little pepper and salt. Work it with the point of a knife till the butter is like cream, and be very careful to keep the butter in a cool place, for if melted it will be oily. Trim and broil some veal cutlets in the usual way (see VEAL CUTLETS, BROILED, PLAIN). Put the butter on a dish, place the cutlets upon it, and serve very hot.