Required : Five pounds of fillet of beef. One quart of vinegar. Three bay-leaves. One nutmeg. Two ounces of butter. Two ounces of suet. Half an ounce of flour.

Wiener Schnitzel. A method of serving small cutlets of veal cut from a fillet

Two carrots. Three onions. A crust of brown bread. One gill of cream Salt and pepper. (Sufficient for ten to twelve.)

Wash the meat, then put it into a pan with the vinegar, which should first be boiled with the bay-leaves and grated nutmeg. Cover it and keep it in a cool place for three or four days in summer, or a week or ten days in winter.

Melt the butter in a saucepan, put in the suet, meat, flour, and a little salt and pepper, and let the meat brown. When it is a golden brown, pour in enough water to cover the meat, wash and prepare the carrots and onions and add them, with the crust of bread. Cover the pan closely, placing a weight on the lid, and let the meat simmer slowly for two and a half hours, adding the cream about half an hour before serving.

Take the meat out of the pan, and keep it hot; thicken the liquor with flour, and if it is very sour, pour part of it away, and substitute for it water and milk. Pass it through a sieve, put it back into the saucepan, bring it to the boil, pour some of it over the meat, and serve the rest in a hot tureen.

Cost, 6s. 8d.