I tried the veal cutlets from Mrs Beeton's 1861 collection this week, and I must say, the simplicity of the method belied the richness of the result. The first thing that struck me was the clever use of buttered paper — a technique I hadn't encountered before. It steamed the cutlets beautifully, keeping them tender and juicy while allowing the breading to crisp up nicely. I found that the herbs, salt, and nutmeg melded together to create a subtle, warm flavour that elevated the dish beyond mere breaded meat. This recipe is a godsend for the weeknight cook who wants to impress without breaking the bank or spending hours in the kitchen. I served mine with a quick pan gravy made from the drippings, and it was a hit. The key is not to overcook the cutlets; 15 minutes was plenty in my oven. Next time, I might experiment with different herbs, but as is, this dish is a comforting, budget-friendly winner.