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Classic
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page 35
VEAL CHOPS.
TAKE the best end of a rack of veal, cut it in chops, with one bone in each,
leave the small end of the bone bare two inches, beat them flat, and prepare
them with eggs and crumbs, as the cutlets, butter some half-sheets of white
paper, wrap one round each chop, skewer it well, leaving the bare bone out,
broil them till done, and take care the paper does not burn; have nice white
sauce in a boat.
VEAL CUTLETS.
CUT them from the fillet, put them in a stew pan with a piece of nice pork, a
clove of garlic, a bundle of thyme and parsley, pepper and salt, cover them with
water and let them stew ten or fifteen minutes, lay them on a dish, and when
cold cover them well with the crumb of stale bread finely grated, mixed with the
leaves of parsley chopped very small, some pepper, salt and grated nutmeg; press
these on the veal with a knife, and when a little dried, turn it and do the same
to the other side; put a good quantity of lard in a pan, when it boils lay the
cutlets in carefully that the crumbs may not fall; fry them a little brown, lay
them on a strainer to drain off the grease, do the same with the crumbs that
have fallen in the pan: while this is doing, simmer the water they were boiled
in to half a pint, strain it and thicken with four ounces of butter and a little
browned flour; add a gill of wine and one of mushroom catsup, put in the cutlets
and crumbs, and stew till tender; add forcemeat balls.
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