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Veal Forcemeat Cutlets

Chop fine two pounds of lean veal, cut from the hip if possible, place the meat in a bowl with two ounces of chopped raw veal suet, season with a pinch of salt, half a pinch of pepper and one-third of a pinch of nutmeg; add one-half breakfast cupful of good cream, one chopped shallot and two raw eggs, well mixed together. Roll the mass out to a thickness of one-half inch, cut some cutlets with any kind of cutlet-cutter, dust over with breadcrumbs and fry in a pan with two ounces of clarified butter for four minutes on each side. Serve with any kind of sauce.