tablespoonfuls of minced savoury herbs, salt and pepper to taste, a
little grated nutmeg.
_Mode_.--Cut the cutlets about 3/4 inch in thickness, flatten them, and
brush them over with the yolk of an egg; dip them into bread crumbs and
minced herbs, season with pepper and salt and grated nutmeg, and fold
each cutlet in a piece of buttered paper. Broil them, and send them to
table with melted butter or a good gravy.
_Time_.--From 15 to 18 minutes. _Average cost_, 10d. per lb.
_Sufficient_ for 5 or 6 persons.
_Seasonable_ from March to October.
VEAL A LA BOURGEOISE.
(_Excellent_.)