Lard the cutlets with fine strips of salt ox tongue and braise them.
Arrange them in a circle on a dish and in the middle, place a mound of small Croquettes of chestnuts, moulded ball shape.
Serve accompanied with 1) the reduced braising liquid after first removing all the fat and passing through a fine strainer and 2) a sauceboat of Cranberry Sauce.
© 1903 All rights reserved. Published by Taylor and Francis.