727.—CUTLETS BROILED WITH ITALIAN SAUCE. (Fr.—Côtelettes de Veau à l'Italienne.)
Ingredients.—1½ lb. of fillet or neck of veal, ½ a pint of Italian sauce, No. 252, 1 egg, breadcrumbs, salt and pepper, clarified butter.
Method.—Divide the meat into thin slices, which afterwards trim into neat cutlets. Dip them in egg seasoned with salt and pepper, coat with breadcrumbs, and afterwards with clarified butter. Broil the cutlets over a clear fire, brushing them over occasionally with clarified butter, to prevent the breadcrumbs burning. Arrange neatly on a hot dish, pour the sauce round, and serve.
Time.—To broil, from 10 to 15 minutes. Average Cost, neck of veal, 10d. to 1s.; fillet, 1s. to 1s. 2d.
728.—VEAL COLLOPS. (Fr.—Paupiettes de Veau.)
Ingredients.—1½ lb. of fillet of veal, a few slices of bacon, forcemeat, No. 396, 1 egg, breadcrumbs, fat for frying, 1 oz. of butter, 1 oz. of flour, mace, salt and pepper, lemon-juice.
Method.—Cut the meat into very thin strips 3 inches long and 2 inches wide, cover with thin pieces of bacon the same size, season well with salt and pepper, and spread lightly with forcemeat. Roll up lightly, coat carefully with egg and breadcrumbs, and fry gently in hot fat, turning frequently so as to brown the entire surface. Remove and keep hot, drain away any fat that remains, but preserve the sediment. Put in the butter, and as soon as it is hot sprinkle in the flour, and cook gently until lightly browned. Add ⅓ of a pint of boiling water, 1 tablespoonful of lemon-juice, a pinch of ground mace, salt and pepper to taste, and simmer gently for 5 minutes. Arrange the collops on a hot dish, strain the sauce round, then serve.
Time.—To fry the collops, about 20 minutes. Average Cost, 1s. to 1s. 2d. per lb. Sufficient for 5 or 6 persons. Seasonable at any time.
729.—FILLETS OF VEAL. (Fr.—Filets de Veau.)
Ingredients.—1½ lb. of fillet of veal, a few slices of bacon, 2 ozs. of butter, 1 egg, breadcrumbs, the grated rind of 1 lemon, 1 teaspoonful of lemon-juice, ½ a teaspoonful of finely-chopped parsley, ¼ of a teaspoonful of thyme, ½ a pint of tomato sauce, brown sauce, or sauce made with the following ingredients: ½ a pint of white stock, ½ an oz. of flour, 2 tablespoonfuls of cream, ½ a teaspoonful of lemon-juice, a small piece of meat glaze, salt and pepper.
Method.—Cut the veal into slices about ½ an inch in thickness, and each slice into rounds 2¼ or 2½ inches in diameter. Beat the egg, add to it the parsley, thyme, lemon-rind, lemon-juice, dip each fillet in the
