Veal Cutlets
The cutlets should be cut three-quarters of an inch in thickness; beat them well, dip in the yolk of beaten egg, and roll in bread crumbs, frying in hot lard until brown. Garnish with parsley and rolls of thin-sliced fried bacon.
Practical recipes and household wisdom from 1906 — when the icebox was high technology and dinner had nine courses.
The cutlets should be cut three-quarters of an inch in thickness; beat them well, dip in the yolk of beaten egg, and roll in bread crumbs, frying in hot lard until brown. Garnish with parsley and rolls of thin-sliced fried bacon.