water. Stir until the glaze is melted, and set away to cool. When the
sauce is cold, spread it on the cutlets. Now place these, one by one,
on one side of the papers, having the bones turned toward the centre.
Fold the papers and carefully turn in the edges. When all are done,
place them in a pan, and put into a moderate oven for ten minutes;
then place them in a circle, and fill the centre of the dish with thin
fried, or French fried, potatoes. Serve very hot. The quantities given
above are for six cutlets.


Veal Cutlets with White Sauce.

One and a half pounds of cutlets, two table-spoonfuls of butter, a
slice of carrot and a small slice of onion. Put the butter and the
vegetables, cut fine, in a sauce-pan. Season the cutlets with salt and
pepper, and lay them on the butter and vegetables. Cover tightly, and
cook slowly for half an hour; then take out, and dip in egg and bread
crumbs, and fry in boiling fat till a golden brown. Or, dip the
cutlets in soil butter and then in flour, and broil. Serve with white
sauce poured around. Put a quart of green peas, or points of
asparagus, in the centre of the dish, and arrange the cutlets around
them. Pour on the sauce. This gives a handsome dish. Or, serve with
olive sauce.


Mutton Cutlets, Crumbed.

Season French chops with salt and pepper, dip them in melted butter,
and roll in _fine_ bread crumbs. Broil for eight minutes over a
fire not too bright, as the crumbs burn easily. Serve with potato