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. VEAL STEAKS. 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. MINCED VEAL. Take some cold veal, cut it into slices, and mince it very finely with a chopping-knife. Season it to your taste with pepper, salt, sweet marjoram rubbed fine, grated lemon-peel and nutmeg. Put the bones and trimmings into a sauce-pan with a little water, and simmer them over hot coals to extract the gravy from them. Then put the minced veal into a stew-pan, strain the gravy over it, add a piece of butter rolled in flour, and a little milk or cream. Let it all simmer together till thoroughly warmed, but do not allow it to boil lest the meat having been once cooked already, should become tasteless. When you serve it up, have ready some three-cornered pieces of bread toasted and buttered; place them all round the inside of the dish.