VEAL CUTLETS (an Entree).
866. INGREDIENTS.—About 3 lbs. of the prime part of the leg of veal, egg and bread crumbs, 3 tablespoonfuls of minced savoury herbs, salt and popper to taste, a small piece of butter.
[Illustration: VEAL CUTLETS.]
Mode.—Have the veal cut into slices about 3/4 of an inch in thickness, and, if not cut perfectly even, level the meat with a cutlet-bat or rolling-pin. Shape and trim the cutlets, and brush them over with egg. Sprinkle with bread crumbs, with which have been mixed minced herbs and a seasoning of pepper and salt, and press the crumbs down. Fry them of a delicate brown in fresh lard or butter, and be careful not to burn them. They should be very thoroughly done, but not dry. If the cutlets be thick, keep the pan covered for a few minutes at a good distance from the fire, after they have acquired a good colour: by this means, the meat will be done through. Lay the cutlets in a dish, keep them hot, and make a gravy in the pan as follows: Dredge in a little flour, add a piece of butter the size of a walnut, brown it, then pour as much boiling water as is required over it, season with pepper and salt, add a little lemon-juice, give one boil, and pour it over the cutlets. They should be garnished with slices of broiled bacon, and a few forcemeat balls will be found a very excellent addition to this dish.
Time.—For cutlets of a moderate thickness, about 12 minutes; if very thick, allow more time.
Average cost, 10d. per lb. Sufficient for 6 persons.
Seasonable from March to October.
Note.—Veal cutlets may be merely floured and fried of a nice brown; the gravy and garnishing should be the same as in the preceding recipe. They may also be cut from the loin or neck, as shown in the engraving.
BROILED VEAL CUTLETS a l'Italienne (an Entree).
867. INGREDIENTS.—Neck of veal, salt and pepper to taste, the yolk of 1 egg, bread crumbs, 1/2 pint of Italian sauce No. 453.
Mode.—Cut the veal into cutlets, flatten and trim them nicely; powder over them a little salt and pepper; brush them over with the yolk of an egg, dip them into bread crumbs, then into clarified butter, and, afterwards, in the bread crumbs again; broil or fry them over a clear fire, that they may acquire a good brown colour. Arrange them in the dish alternately with rashers of broiled ham, and pour the sauce, made by recipe No. 453, in the middle.
Time.—10 to 15 minutes, according to the thickness of the cutlets.
Average cost, 10d. per lb.
Seasonable from March to October.
THE CALF'S-HEAD CLUB.—When the restoration of Charles II. took the strait waistcoat off the minds and morose religion of the Commonwealth period, and gave a loose rein to the long-compressed spirits of the people, there still remained a large section of society wedded to the former state of things. The elders of this party retired from public sight, where, unoffended by the reigning saturnalia, they might dream in seclusion over their departed Utopia. The young bloods of this school, however, who were compelled to mingle in the world, yet detesting the politics which had become the fashion, adopted a novel expedient to keep alive their republican sentiments, and mark their contempt of the reigning family. They accordingly met, in considerable numbers, at some convenient inn, on the 30th of January in each year,—the anniversary of Charles's death, and dined together off a feast prepared from calves' heads, dressed in every possible variety of way, and with an abundance of wine drank toasts of defiance and hatred to the house of Stuart, and glory to the memory of old Holl Cromwell; and having lighted a large bonfire in the yard, the club of fast young Puritans, with their white handkerchiefs stained red in wine, and one of the party in a mask, bearing an axe, followed by the chairman, carrying a calf's head pinned up in a napkin, marched in mock procession to the bonfire, into which, with great shouts and uproar, they flung the enveloped head. This odd custom was continued for some time, and even down to the early part of this century it was customary for men of republican politics always to dine off calf's head on the 30th of January.
VEAL CUTLETS a la Maintenon (an Entree).
868. INGREDIENTS.—2 or 3 lbs. of veal cutlets, egg and bread crumbs, 2 tablespoonfuls of minced savoury herbs, salt and pepper to taste, a little grated nutmeg.
Mode.—Cut the cutlets about 3/4 inch in thickness, flatten them, and brush them over with the yolk of an egg; dip them into bread crumbs and minced herbs, season with pepper and salt and grated nutmeg, and fold each cutlet in a piece of buttered paper. Broil them, and send them to table with melted butter or a good gravy.
Time.—From 15 to 18 minutes. Average cost, 10d. per lb.
Sufficient for 5 or 6 persons.
Seasonable from March to October.