Modern cookery for private families

the pan, and flavoured with lemon-juice and cayenne. They are excellent even without any sauce. 3 to 4 minutes. SCOTCH COLLOPS. (ENTRÉE.) Prepare the veal as for the preceding receipt, but dip the collops into beaten egg and seasoned bread-crumbs, and fry them directly in good butter, over a moderate fire, of a light golden brown; drain them well in lifting them from the pan, and sauce them like the collops _à la Française_. VEAL CUTLETS À LA MODE DE LONDRES, OR, LONDON FASHION. (ENTRÉE.) Raise the flesh entire from the upper side of the best end of a neck of veal, free it from the skin, and from the greater portion of the fat, slice it equally into cutlets little more than a quarter of an inch thick, brush them with egg, strew them with fine bread-crumbs, and fry them of a light brown. Toast, or fry apart as many small slices of bacon as there are cutlets, and let them be trimmed nearly to the same shape; place them alternately on their edges round the inside of a hot dish (so as to form a sort of chain), and pour into the middle some rich gravy made in the pan, and very slightly flavoured with eschalot; or substitute for this some good brown mushroom sauce. Savoury herbs, grated lemon-rind, nutmeg or mace, salt, and white pepper or cayenne, should be mixed with the bread-crumbs, in the proportions directed at page 213, for cutlets of calf’s head; or they may be varied at pleasure. A cheek of bacon is best adapted to this dish. SWEETBREADS SIMPLY DRESSED. (ENTRÉE.) In whatever way sweetbreads are dressed, they should first be well soaked in lukewarm water, then thrown into boiling water to _blanch_ them, as it is called, and to render them firm. If lifted out after they have boiled from five to ten minutes according to their size, and laid immediately into fresh spring water to cool, their colour will be the better preserved. They may then be gently stewed for three quarters of an hour in veal gravy, which with