George M Cohan
STEAMED VEAL
1/2 pounds veal cutlet 1 egg 1 pint milk 1 tablespoonful flour 1 tablespoonful butter Cracker- or bread-crumbs Order the veal cut in thin slices and then divide it into pieces suitable for individual service. Beat the egg slightly, add salt and pepper to it, and dip in the veal; then roll in cracker crumbs, brown in butter or any desired fat, sprinkle with a little more salt and pepper, and place in a pan which will fit into the steamer. Make a cream sauce of the butter, flour, and milk, and add to it a few grains of baking soda. Pour over the veal and steam for two hours.