From:
The Thorough Good Cook
Entrees: 41. Veal Cutlets
Veal cutlets should be cut from the
neck in the same shape as
mutton cutlets, as many cutlets as there are guests, but let them be very small. They must be prettily larded on one side, like a
sweetbread;
braise them-don't
fry them until they have become quite
tender; glaze lightly, and
salamander to the colour of old
gold. Have ready boiled a pint of
green peas (fresh ones, if you can afford them; but peas are capitally preserved nowadays); put them in a
stew-
pan with two pats of
butter, a little
salt, and, if your guests are accustomed to Continental cookery, a teaspoonful of
powdered sugar. When boiled, finish with an "
alliance" of one
yolk of
egg mixed with a tablespoonful of
cream; pour into the dish, and dress the
cutlets neatly in an oval ring. You may have a little mould of
mashed potatoes, if you like, in the middle.
These tasty cutlets, braised and larded, may be served quite as
advantageously with "
sauce a la jardiniere," with
turnips browned, with
asparagus tips, with
cucumbers, or with
tomatoes. The plain
English way is to fry them in egg and bread-crumbs, with a slice of
bacon to each in little rolls, and the dish is served with
brown sauce.