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52
To Make Veal Cutlets
Let your Stakes be cut from the best end of a Neck or a Loyn of Veal, middle size for thickness, for your seasoning, take crumbs of bread, Lemon Thyme; black pepper and Salt, & a little grated Nutmeg lay it 'on the Stakes as thick as you can, fry them in fresh butter of a clear brown, when they are done take them up and keep them hot before the Fire, be careful to keep the crumbs on, pour the fat out of ye Pan, & pour in your Gravy which you must have in readiness, mix some flour in a piece of fresh butter, to thicken your Sauce & pour it 'on your stakes boiling Hot
Mrs Harington
To Draw Gravy
Get lean course Beef, cut it in slices the thickness of Stakes, flour it a great deal, put some butter in a Stew pan, & let it boyl, fry your Beef very brown then pour some boiling water to it, put an Onion Sliced into it, one Anchov'e, some whole pepper & a little Salt, let it boyl gently for half an hour, Strain it through a Hair Sieve, it is a proper gravy for any sort of brown dish, & it will keep a week, when you make it for Cutlets, put no Onion into it. 
Mrs Harington

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52 To Make Veal Cutlets Let your Stakes be cut from the best end of a Neck or a Loyn of Veal, middle size for thickness, for your seasoning, take crumbs of bread, Lemon Thyme; black pepper and Salt, & a little grated Nutmeg lay it 'on the Stakes as thick as you can, fry them in fresh butter of a clear brown, when they are done take them up and keep them hot before the Fire, be careful to keep the crumbs on, pour the fat out of ye Pan, & pour in your Gravy which you must have in readiness, mix some flour in a piece of fresh butter, to thicken your Sauce & pour it 'on your stakes boiling Hot Mrs Harington To Draw Gravy Get lean course Beef, cut it in slices the thickness of Stakes, flour it a great deal, put some butter in a Stew pan, & let it boyl, fry your Beef very brown then pour some boiling water to it, put an Onion Sliced into it, one Anchov'e, some whole pepper & a little Salt, let it boyl gently for half an hour, Strain it through a Hair Sieve, it is a proper gravy for any sort of brown dish, & it will keep a week, when you make it for Cutlets, put no Onion into it. Mrs Harington