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Classic
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page 49
of bam pounded or rather shred; press each down, and cover with butter.
Cutlets Maintenon.
Cut slices about three quarters of an inch thick, beat them with a rolling-pin,
and wet them on both sides with egg: dip them into a seasoning of bread-crumbs,
parsley, thyme, knotted marjoram, pepper, salt, and a little nutmeg grated; then
put them into papers folded over, and broil them; and have in a boat
melted-butter, with a little mushroom-ketchup.
Cutlets another way.
Prepare as above, and fry them; lay them into a dish, and keep them hot; dredge
a little flour, and put a bit of butter into the pan; brown it, then pour a
little boiling water into it, and boil quick: season with pepper, salt, and
ketchup, and pour over them.
Other ways.-Prepare as before, and dress the cutlets in a Dutch-oven; pour over
them melted-butter and mushrooms.
Or, pepper, salt, and broil them, especially neck-steaks. They are excellent
without herbs.
Veal Collops.
Cut long thin collops; beat them well; and lay on them a bit of thin bacon of
the same size, and spread forcemeat on that, seasoned high, and also a little
garlick and Cayenne. Roll them up tight, about the size of two fingers, but not
more than two or three inches long; put a very small skewer to fasten each
firmly; rub egg over; fry them of a fine brown, and pour a rich brown gravy
over.
To dress Collops quick.
Cut them as thin as paper with a very sharp knife, and in small bits. Throw the
skin, and any odd bits of the veal, into a little water, with a dust of pepper
and salt; set them on the lire while you beat the collops; and dip them into a
seasoning of herbs, bread, pepper, salt, and a scrape of nutmeg, but first wet
them in egg. Then put a bit of butter into a frying-pan, and give the
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