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Page:Mrs Beeton's Book of Household Management.djvu/542

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476
HOUSEHOLD MANAGEMENT

boil up and strain. Arrange the chops on a hot dish, pour the gravy over, and garnish with the bacon.

Time.—To fry, about 20 minutes. Average Cost, 2s. Sufficient for 5 or 6 persons. Seasonable at any time.

Note.—For other methods of cooking veal chops, see "Haricot of Veal" and "Veal Ragoût."

782.—VEAL CUTLETS. (Fr.Côtelettes de Veau.)

Ingredients.—1½ lb. of fillet or neck of veal, butter or fat for frying, ½ a teaspoonful of finely-chopped parsley, ¼ of a teaspoonful of finely grated lemon-rind, salt and pepper, egg, breadcrumbs.

Method.—Cut the meat into thin slices, which afterwards trim into neat fillets. Beat the egg, mix with it the parsley, lemon-rind, and a good seasoning of salt and pepper. Brush the cutlets over with this preparation, coat them carefully with breadcrumbs, and fry in hot butter or fat until nicely browned. Serve with either tomato or piquante sauce, or, when gravy is preferred, brown a little flour in the fat in the frying-pan, add a little salt and pepper, pour in ¼ a of a pint of hot water, boil up, and strain.

Time.—To fry, about 15 minutes. Average Cost, 2s. Sufficient for 5 or 6 persons.

783.—VEAL CUTLETS, FRENCH STYLE. (Fr.Côtelettes de Veau à la Française.)

Ingredients.—5 or 6 bones of the best end of the neck of veal, 2 ozs. of butter, 1 teaspoonful of finely-chopped lemon-rind, ¼ teaspoonful of fine-powdered lemon-thyme, ½ a teaspoonful of finely-chopped parsley, the yolks of 2 eggs, breadcrumbs, salt and pepper.

Method.—Saw off the chine-bone and the upper part of the rib-bones, leaving the latter about 3 inches long. Divide into cutlets, flatten with a cutlet-bat, trim neatly, and season with salt and pepper. Melt ½ an oz. of butter, add to it the herbs, parsley, lemon-rind, the yolks of eggs, and mix thoroughly. Dip each cutlet in this mixture, and coat with the breadcrumbs. Melt the remainder of the butter in a sauté-or frying-pan, and fry the cutlets until nicely browned on both sides. Drain, dish in a circle, put a frill on each bone, and serve with tomato or demi-glace sauce.

Time.—To cook the cutlets from 15 to 20 minutes. Average Cost, 8d., exclusive of the veal. Sufficient, allow one cutlet for each person.

784.—VEAL FLADEON.

Ingredients.—½ a lb. of lean veal finely minced, ¼ of a lb. of suet very finely chopped, ¼ of a pint of stock made from bones and trimmings