Veal Cutlets

Ingredients

• veal cutlets
• pork
• 1 garlic clove
• thyme
• parsley
• pepper
• salt
• water
• stale bread crumbs
• nutmeg
• lard
• 1/2 pint stewing liquid
• 4 ounces butter
• flour
• 1 gill wine
• 1 gill mushroom catsup
• forcemeat balls

Instructions

1. Cut them from the fillet.
2. 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.
3. 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.
4. Press these on the veal with a knife, and when a little dried, turn it and do the same to the other side.
5. Put a good quantity of lard in a pan; when it boils, lay the cutlets in carefully, so that the crumbs may not fall.
6. 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.
7. 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.
8. Add a gill of wine and one of mushroom catsup.
9. Put in the cutlets and crumbs and stew till tender.
10. Add forcemeat balls.