Home › The Principles of Cookery › Veal Cutlets and Bacon

Veal Cutlets and Bacon

Trim neatly about two pounds of cutlets, egg and bread-crumb them, adding to the crumbs a little minced parsley and dried herbs, and fry in hot fat slowly for about half an hour. Put them on a hot dish; make a good rich gravy in the frying-pan, add to it a squeeze of lemon, and pour it over the cutlets. Fry some rolls of bacon in another pan, and put them round the dish as a garnish, together with some cut lemons. Probable cost, 1s. to 1s. 2d. per pound.