Plain Veal Cutlets

Ingredients

• veal cutlets
• flour
• 1 slice fresh butter
• 1 dessertspoonful flour
• 1 cup gravy or boiling water
• pepper
• salt
• lemon-pickle or lemon juice
• glaze or jelly of roast meat
• mushroom powder

Instructions

1. Take veal cutlets free from bone and trim them into proper shape.
2. Beat them thoroughly with a cutlet-bat or paste-roller until the fibre of the meat is broken.
3. Flour them well to prevent the escape of gravy.
4. Fry them from twelve to fifteen minutes over a fire that is not fierce enough to burn them before they are cooked through, until they are a fine amber brown and perfectly done.
5. Lift the cutlets into a hot dish.
6. Pour the fat from the pan and add a slice of fresh butter.
7. When the butter is melted, stir or dredge in a dessertspoonful of flour and shake these together until well-coloured.
8. Gradually pour a cup of gravy or boiling water into the pan.
9. Add pepper, salt, and a little lemon-pickle or juice, and give the whole a boil.
10. Pour the sauce over the cutlets, adding glaze or jelly of roast meat if at hand, and mushroom powder if desired.