Cut a neck of veal into thin steaks, and beat them to make them
tender. For seasoning, mix together some finely chopped onion
sprinkled with pepper and salt, and a little chopped parsley. Add
some butter, and put it with the parsley and onion into a small
sauce-pan, and set it on hot coals to stew till brown. In the
mean, time, put the steaks on a hot gridiron (the bars of which
have been rubbed with suet) and broil them well, over a bed of
bright clear coals. When sufficiently done on one side turn them
on the other. After the last turning, cover each steak with some
of the seasoning from the sauce-pan, and let all broil together
till thoroughly done.
Instead of the onions and parsley, you may season the veal steaks
with chopped mushrooms, or with chopped oysters, browned in
butter.
Have ready a gravy made of the scraps and trimmings of the veal,
seasoned with pepper and salt, and boiled in a little hot water in
the same sauce-pan in which the parsley and onions have been
previously stewed. Strain the gravy when it has boiled long
enough, and flavour it with catchup.