Veal Cutlets, or Collops, a la Française (Entrée)

• veal
• a little fine salt
• white pepper, and grated nutmeg
• an

Cut the veal into small, thin, round collops of equal size, arrange them evenly in a sauté-pan, or in a small frying-pan, and sprinkle a little fine salt, white pepper, and grated nutmeg on them. Clarify, or merely dissolve in a clean saucepan with a gentle degree of heat, an ounce or two of good but