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VEAL CUTLETS, FRIED (another way)

Cut a slice of lean veal about the third of an inch thick from the fillet. Divide this into neat cutlets convenient for serving. Prepare some finely-grated bread-crumbs, season with pepper, salt, and pounded mace, and add a table-spoonful of parsley which has been scalded and finely minced. Fry the cutlets in butter or dripping till they are cooked through and nicely browned, then serve as in the last recipe. Time to fry the cutlets, ten to fifteen minutes.