Another Way Recipe

Take the best end of a neck of veal and cut your cutlets; four ribs will

make eight cutlets. Beat them out very thin, and trim them round. Take

chopped parsley, thyme, shalots, and mushrooms, pass them over the fire,

add a little juice of lemon, lemon-peel, and grated nutmeg. Dip in the

cutlets, crumb them, and boil them over a gentle fire. Save what you

leave from dipping them in, put some brown sauce to it, and put it under

them when going to table, first taking care to remove the grease from

it. Lamb cutlets are done the same way.

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