and take the bone out, then take slices the size of
the fillet and half an inch thick, beat two yelks of eggs light, and
have some grated bread mixed with pepper, salt, pounded nutmeg and
chopped parsley; beat the slices a little, lay them on a board and wash
the upper side with the egg, cover it thick with the bread crumbs, press
them on with a knife, and let them stand to dry a little, that they may
not fall off in frying, then turn them gently, put egg and crumbs on in
the same manner, put them into a pan of boiling lard, and fry them a
light brown; have some good gravy ready, season it with a tea-spoonful
of curry powder, a large one of wine, and one of lemon pickle, thicken
with butter and brown flour, drain every drop of lard from the cutlets,
lay them in the gravy, and stew them fifteen or twenty minutes, serve
them up garnished with lemon cut in thin slices.

* * * * *

VEAL CHOPS.

Take the best end of a rack of veal, cut it in chops, with one bone in
each, leave the small end of the bone bare two inches, beat them flat,
and prepare them with eggs and crumbs, as the cutlets, butter some
half-sheets of white paper, wrap one round each chop, skewer it well,
leaving the bare bone out, broil them till done, and take care the paper
does not burn; have nice white sauce in a boat.

* * * * *

VEAL CUTLETS.

Cut them from the fillet, put them in a stew pan with a piece of nice
pork, a clove of garlic, a bundle of thyme and parsley, pepper and salt,
cover them with water and let them stew ten or fifteen minutes, lay them
on a dish, and when cold cover them well with the crumb of stale bread
finely grated, mixed with the leaves of parsley chopped very small, some
pepper, salt and grated nutmeg; press these on the veal with a knife,
and when a little dried, turn it and do the same to the other side; put
a good quantity of lard in a pan, when it boils lay the cutlets in
carefully that the crumbs may not fall; fry them a little brown, lay
them on a strainer to drain off the grease, do the same with the crumbs
that have fallen in the pan: while this is doing, simmer the water they
were boiled in to half a pint, strain it and thicken with four ounces of
butter and a little browned flour; add a gill of wine and one of
mushroom catsup, put in the cutlets and crumbs, and stew till tender;
add forcemeat balls.

* * * * *

KNUCKL