Veal Cutlets

Ingredients

• veal cutlets
• pork
• 1 garlic clove
• thyme
• parsley
• pepper
• salt
• water
• stale bread crumbs
• nutmeg
• lard
• 0.5 pint stewing liquid
• 4 ounces butter
• flour
• 1 gill wine
• 1 gill mushroom catsup
• forcemeat balls

Instructions

1. Cut the veal cutlets from the fillet. Place 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 with water and let them stew for ten to fifteen minutes.
2. Lay the cutlets on a dish. When cold, cover them well with finely grated crumb of stale bread mixed with the leaves of parsley chopped very small, pepper, salt, and grated nutmeg. Press these crumbs onto the veal with a knife. When a little dried, turn the cutlets and do the same to the other side.
3. Put a good quantity of lard in a pan. When it boils, lay the cutlets in carefully so the crumbs do not fall. Fry them a little brown, then lay them on a strainer to drain off the grease. Do the same with the crumbs that have fallen in the pan.
4. While this is doing, simmer the water the cutlets were boiled in down 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 before serving.