It is necessary to observe, that the veal you intend to serve for dishes must always be very white and fat; what you use for sauces is not of so much consequence ; but I am sure that very white veal is more healthy than common veal; red veal will disorder a great many stomachs, white never does.

Veal Cutlets Broiled, A L'Italienne

Take the best part of a neck of veal; cut the ribs one by one, flatten them, and pare them nicely. Next dip them into butter, and broil them on a slow fire, that they may get a fine brown colour. Do not forget to powder them with a little pepper and salt before you dip them into the butter, and send them to table with a brown Italienne, or Espagnole, or gravy.

The Same, A La Venitienne, Dites Aux Fines Herbes

Take the same part as above; when the cutlets are well pared, take a quarter of a pottle of mushrooms, a few shalots, a little parsley, chop the whole very fine, separately, rasp a little fat bacon, and a small bit of butter, and stew these fine herbs on a slow fire. As soon as they are done, put the cutlets with them, and stew, them over a small stove. When they are done, and well seasoned with salt and pepper, skim off as much fat as you can, put in a spoonful of sauce tournee, and thicken your sauce with the yolk of three eggs, mixed with a little cream, and the juice of a lemon: add a little Cayenne pepper to it.

The Same, It La Dauphine

Take six fine cutlets of veal, and pare them on one side only, but all on the same side: lard them like a fricandeau, only let the bacon be cut finer; let them be braized also in the same manner as a fricandeau ; then reduce the liquor in which they have been stewed, with which you glaze them. Serve up with either endive or sorrel.

The Same, A La Mirepoix

Put a little fresh butter, a few small shreds of ham, a little thyme, the half of a bay-leaf, a few stalks or a bunch of parsley, into a stew-pan. Then put the cutlets, which have been pared and seasoned as above, over the ham and butter. Next sweat them on a very slow fire-When they are done, drain the grease; pour in two spoonfuls of Espagnole, and one spoonful of consomme, to detach the glaze, and the juice of a lemon. Send up the cutlets covered with this sauce, after having taken out the thyme and bay-leaf. If you choose to serve up the ham cut into fanciful figures, you may.

Veal Cutlets & La Maintenon

These are to be prepared in the same manner as described at No. 2. When they have been stewed for a short time with the fine herbs, let them cool; then cut some bacon into hearts, which you put on each side of the cut-lets, to prevent the paper from catching fire; then wrap them well in the paper, and rub the paper with oil, and broil them on a very slow fire.

* Observe, that part of the veal is always the best for fricandeau, which is intermixed with fat. I never had any other fricandeau served at the United Service Club. The other way of making fricandeau is thready and* dry.

Veal Cutlets A La Chingara

Pare six cutlets as above. Sweat them with a little butter and ham; when they have been well seasoned, and are done, cut some slices of tongue a l'ecarlate of the size of the cutlets, which you glaze, and with which each cutlet is to be covered. Serve them up with an essence detached from the glaze of the cutlets.

Veal Cutlets A La Dreux

These are to be cut very thick, and larded with large slips of ham. Season and mark them wrapped up in bacon and carrots, onions, thyme, cloves, bay-leaves, etc. Lay the trimmings on the top, and moisten with two spoonfuls of good broth; let them stew over a very slow fire. When they are done, lay them in a dish to cool. Next pare them of an agreeable shape, and put them into the glaze of the liquor which you have reduced. When dinner-time is at hand, glaze them of a fine brown, and serve up with an Espagnole, or sauce hachee, or any other sauce.

Veal Cutlets A La Chalons

These are prepared in the same manner as those above, No. 7. The only difference is, that they are larded chequer-like, with pickled cucumbers, ham, and fat bacon, and that the former are larded with ham alone. Serve them up with a sauce hachee, or puree of sorrel.