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Cutlets of Beef, Velours

Finely chop two and a half pounds tender raw beef, place in a bowl with three tablespoons finely crushed soda crackers, a gill cream, raw egg, ounce fresh butter, teaspoon salt, half teaspoon pepper, saltspoon grated nutmeg, one finely chopped onion (previously browned five minutes in a very little melted butter) and sharply mix until well amalgamated. Divide preparation into twelve equal pieces, giving then cutlet forms, lightly dip in beaten egg, then roll in cracker dust.

Heat thoroughly two tablespoons good lard in a sautoire, place cutlets in one beside another and gently cook for eight minutes on each side, remove, pour a gill tomato sauce on a hot dish, dress cutlets over and serve.