COLLARED VEAL.

Remove the bones, gristle, &c., from a nice piece of veal, the breast
is the best part for the purpose; season the meat well with chopped
herbs, mace, pepper, and salt, then lay between the veal slices of
smoked tongue variegated with beetroot, chopped parsley, and hard
yolks of eggs, roll it up tightly in a cloth, simmer for some hours
till tender; when done, it should have a weight laid on it to press
out the liquor.

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CURRIED VEAL.

Cut a breast of veal into pieces, fry lightly with a chopped onion,
then rub the veal over with currie powder, put it into a good gravy of
veal and beef, season simply with pepper, salt, and lemon juice.

Fowls curried are prepared in the same way.

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CUTLETS.

Cut them into proper shape and beat them with a roller until the fibre
of the meat is entirely broken; if this is not done, they will be
hard; they must then be covered with egg and sprinkled with flour, or
a preparation for cutlets may be spread over them, and then fry them
of a fine brown, remove the cutlets to a hot dish, and add to the fat