Wipe the cutlets with a wet cloth, trim off any tough membranes, and cut
them into pieces suitable for serving. Brown them in a very hot
frying-pan with butter or rendered fat, being careful not to let them
scorch. Sprinkle them well with salt and pepper and put them into a
small cooker-pail or pan. Pour a little boiling water into the
frying-pan and, when all the brown juice which has hardened on the pan
has been dissolved, pour this over the cutlets. Add enough boiling water
to barely cover them and, when boiling, stand the pail or pan in a large
cooker-pail of boiling water. Put it into the cooker for from two to
four hours, depending upon the age and toughness of the veal. Reheat
them before serving, if necessary.