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Veal Cutlet
Wipe off the meat with a clean wet cloth, and then with one that is dry.
Dust it over with salt, pepper, and flour.
Put a tablespoonful of nice dripping in a hot frying-pan, and let it heat
till it smokes a little. Lay in the meat and cook till brown, turning it
over twice as it cooks. Look in the inside and see if it is brown, for
cutlet must not be eaten red or pink inside.
Put in a hot oven and cover it up while you make the gravy, by putting one
tablespoonful of flour into the hot fat in the pan, stirring it till it is
brown. Then put in a cup of boiling water, half a teaspoonful of salt, and a
very little pepper; put this through the wire sieve, pressing it with a
spoon, and turn over the meat.
Put parsley around the cutlet, and send hot to the table.
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