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Classic
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page 67
Observe,
If you would have the collops white, do not dip them in eggs. And when fried
tender, but not brown, pour off the liquor quite clean; put in some cream to the
meat, and give it just a boil up.
To fry Veal Cutlets.
Cut a neck of veal into steaks, and fry them in butter; and having made a strong
broth of the scrag-end, boiled with two anchovies, some nutmeg, some lemon-peel,
and parsley shred very small, and browned with a little burnt butter, put the
cutlets and a glass of white wine into this liquor. Toss them up together:
thicken with a bit of butter rolled in flour, and dish all together; squeeze a
Seville Orange over, and strew as much salt on as shall give a relish.
To fry Mutton Cutlets.
Take a handful of grated bread, a little thyme and parsley, and lemon-peel shred
very small, with some nutmeg, pepper, and salt; then take a loin of mutton, cut
it into steak, and let them be well beaten; then take the yolks of two eggs, and
rub the steaks all over. Strew on the grated bread with these ingredients mixed
together. For the Sauce, take gravy, with a spoonful or two of claret, and a
little anchovy.
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Classic
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