The best cutlets are those taken from the leg or fillet. Cut them
about half an inch thick, and as large as the palm of your hand.
Season them with pepper and salt. Grate some stale bread, and rub
it through a cullender, adding to it chopped sweet marjoram,
grated lemon-peel, and some powdered mace or nutmeg. Spread the
mixture on a large flat dish. Have ready in a pan some beaten egg.
First dip each cutlet into the egg, and then into the seasoning on
the dish, seeing that a sufficient quantity adheres to both sides
of the meat. Melt in your frying-pan, over a quick fire, some
beef-dripping, lard, or fresh butter, and when it boils lay your
cutlets in it, and fry them thoroughly; turning them on both
sides, and taking care that they do not burn. Place them in a
covered dish near the fire, while you finish the gravy in the pan,
by first skimming it, and then shaking in a little flour and
stirring it round. Pour the gravy hot round the cutlets, and
garnish with little bunches of curled parsley.
You may mix with the bread crumbs a little saffron.