Veal Cutlets, Maitre d'Hotel

Cut six eutlets from a rack rather thick and straight, each one having one rib bone; cut the chain bone so as to detach the meat; suppress all the skin covering the fat and shorten the bone on the spine end, beat down the cutlets, not too thin, with a damp cleaver on a slightly wet table; scrape the rib bone toward the top where the frill is placed; round and pare the meat of the cutlet; season with salt, coat over with oil or melted butter; range them on a broiler, and broil them on a moderate fire for sixteen to eighteen minutes, turning them over at the end of eight or nine minutes. Lay them on a dish, glaze over with a brush, trim the handles with a paper frill (No. 10) and dress them crown-shaped on the serving dish with a layer of maitre d'hotel butter (No. 581) between each one. For plain serve the above with a clear gravy (No. 404).