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.

Return home to Eat Dangerously Central! Many more cookbooks and websites await your clicks!

Or, visit our collection of funny, unique, and homestyle food related links! And, submit your own suggestions if you want!