Page:Domestic French Cookery.djvu/33

Rub a fillet of veal all over with salt, and then lard it. Make a seasoning of chopped sweet-herbs, shalots, mushrooms, pepper, salt, and powdered nutmeg, and mace. Moisten it with sweet oil, and cover the veal all over with it. Put the veal into a tureen, and let it set for several hours or all night. Then take it out, covered as it is with the seasoning, and wrap it in two sheets of white paper, well buttered, and roast or bake it. When it is quite done, take off the paper, and scrape off all the seasoning from the veal. Put the seasoning into a sauce-pan with the gravy, the juice of half a lemon, a piece of butter rolled in flour, and a little salt. Give it a boil, skim it well, and pour it over the veal.

Make a seasoning of grated bread, minced ham, chopped parsley, salt, pepper, and chopped mushrooms if you have them. Mix with it some yolk of egg. Cut the veal into small thin slices, rub them all over with lard, and then spread the seasoning over both sides. Wrap up each cutlet carefully in white paper, oiled or buttered. Bake them slowly for three quarters of an hour, and serve them up in the papers.