ing-pin. Shape and trim the cutlets, and brush them
over with egg. Sprinkle with bread crumbs, with which have been mixed
minced herbs and a seasoning of pepper and salt, and press the crumbs
down. Fry them of a delicate brown in fresh lard or butter, and be
careful not to burn them. They should be very thoroughly done, but not
dry. If the cutlets be thick, keep the pan covered for a few minutes at
a good distance from the fire, after they have acquired a good colour:
by this means, the meat will be done through. Lay the cutlets in a dish,
keep them hot, and make a gravy in the pan as follows: Dredge in a
little flour, add a piece of butter the size of a walnut, brown it, then
pour as much boiling water as is required over it, season with pepper
and salt, add a little lemon-juice, give one boil, and pour it over the
cutlets. They should be garnished with slices of broiled bacon, and a
few forcemeat balls will be found a very excellent addition to this
dish.

_Time_.--For cutlets of a moderate thickness, about 12 minutes; if very
thick, allow more time.

_Average cost_, 10d. per lb. _Sufficient_ for 6 persons.

_Seasonable_ from March to October.

_Note_.--Veal cutlets may be merely floured and fried of a nice brown;
the gravy and garnishing should be the same as in the preceding recipe.
They may also be cut from the loin or neck, as shown in the engraving.

BROILED VEAL CUTLETS a l'Italienne (an Entree).

867. INGREDIENTS.--Neck of veal, salt and pepper to taste, the yolk of 1
egg, bread crumbs, 1/2 pint of Italian sauce No. 453.

_Mode_.--Cut the veal into cutlets, flatten and trim them nicely; powder
over them a little salt and pepper; brush them over with the yolk of an
egg, dip them into bread crumbs, then into clarified butter, and,
afterwards, in the bread crumbs again; broil or fry them over a clear
fire, that they may acquire a good brown colour. Arrange them in the
dish alternately with rashers of broiled ham, and pour the sauce, made
by recipe No. 453, in the middle.

_Time_.--10 to 15 minutes, according to the thickness of the cutlets.

_Average cost_, 10d. per lb.

_Seasonable_ from March to October.

THE CALF'S-HEAD CLUB.--When the restoration of Charles II. took
the strait waistcoat off the minds and morose religion of the
Commonwealth period, and gave a loose rein to the
long-compressed spirits of the people, there still remained a
large section of society wedded to the