Veal Cutlets Plain and a la Georgina

Have a rack of very white veal containing four covered ribs; bone the chain of the spine and saw off the rib bones from the beginning of the spine; trim the chops thus obtained, flatten them lightly and pare them rounded at the angles; season with salt, lay them in melted butter. Twenty minutes before serving broil them on a slow, well maintained fire to let them acquire a good color; it will require from sixteen to eighteen minutes to cook them to perfection, turning them over after they have been on eight or nine minutes. Dress them on hot dishes, pour some clear gravy over and serve.

A, la Georgina.—Dress the cutlets crown-shape and garnish around or in the center with risot and parmesan cheese, and minced mushrooms in the center. Around the risot place artichoke bottoms cut in two and fried in butter. Pour into the bottom of the dish some light gravy, and serve a tomato sauce and half-glaze sauce mixed separately.