The cutlets should be nearly three-quarters of an inch thick, and trim
in shape. Dip each in beaten egg, then into pounded cracker which has
been seasoned with powdered sweet herbs, pepper, and salt. Wrap each
cutlet in a half-sheet of note or letter paper, well buttered; lay them
upon a buttered gridiron and broil over a clear fire, turning often
and dexterously. You can secure the papers by fringing the ends, and
twisting these after the cutlets are put in. This is neater than to
pin them together. In trying this dish for the first time, have ready
a sufficient number of duplicate papers in a clean, hot dish. If your
envelopes are much soiled or darkened while the cutlets are broiling,
transfer quickly when done to the clean warm ones, twist the ends,
and serve. Cutlets prepared in this manner are sent to table in their
cloaks, ranged symmetrically upon a hot chafing-dish.
The expedient of the clean papers is a “trick of the trade,” amateur
housewives will observe with satisfaction. Epicures profess to enjoy
veal cooked in covers far more than when the flavor and juices escape
in broiling without them. Empty every drop of gravy from the soiled
papers into the clean over the cutlets.