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Veal Cutlets Without Bone

Properly speaking, these cutlets ought to be made from the fleshy part of the neck, which has been taken out whole so as to form a sausage-shaped roll, and then cut into slices the third of an inch thick. Those who object to this may use a cutlet taken from the fillet instead. Divide the meat into neat slices. Brush them over with egg, sprinkle finely-grated and savoury bread-crumbs upon them, or, if preferred, omit the egg and bread-crumbs, and simply dredge flour upon them, and fry them in butter or lard till they are lightly browned on both sides. Toast separately as many slices of bacon as there are cutlets. Arrange the cutlets and the bacon alternately in a circle round a hot dish, and pour into the centre a sauce prepared as follows. Put a quarter of a pint of brown sauce into a saucepan. Let it boil, then stir into it a table-spoonful of ketchup, a glassful of sherry or Madeira, the strained juice of half a lemon, and a pinch of grated nutmeg. Stir the sauce over the fire for a minute, and it will be ready for serving. When brown thickening is not at hand, a little may be made by kneading together equal proportions of butter and flour, then stirring the paste quickly over a slow fire for three minutes, and moistening it with stock. If preferred, good brown mushroom sauce may be used instead. Time to fry the cutlets, about a quarter of an hour. Probable cost, 1s. to 1s. 2d. per pound.