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Venetian Cutlets

Chop finely and separately, then all together, half a pint of mushrooms, two shallots, a little parsley, and a sprig of thyme. Mix them thoroughly and stew them for ten minutes over a slow fire in a little butter, with a slice of fat bacon cut into dice. Sprinkle a little pepper over two pounds of veal cutlets, put them into the saucepan, and cook them gently till quite tender. Add a gill of white stock by degrees while cooking. Draw the saucepan from the fire for a minute or two; then thicken the sauce with the well-beaten yolks of three eggs mixed with a gill of hot cream. The sauce must not boil after the eggs are added. Before serving, squeeze in the juice of a lemon. The meat will require about an hour's cooking. Add salt to taste when nearly done. Probable cost, 3s.