564 | Broiled Veal Cutlets.
—Cut six even veal cutlets from a fine piece of the loin of white veal, pare them and flatten them slightly; lay them on a dish, and season with a tablespoonful of salt, a teaspoonful of pepper, and one tablespoonful of sweet oil. Turn the cutlets around several times; then put them on the broiler to broil for eight minutes on each side. Remove them from the fire; arrange them on a hot dish, spread a little maître d’hôtel (No. 145) over them, and send to the table.