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Veal Cutlets

Cut slices of veal in pieces for serving, sprinkle with salt and pepper, dip in flour, egg and crumbs and fry slowly, until well browned, in salt pork fat or butter.

Pour over one and a half cups of brown sauce, and cook slowly on the back of the range until tender. Arrange on hot platter and strain sauce around cutlets; garnish with parsley.

Brown Sauce: Brown three tablespoons of butter, add three tablespoons of flour and stir until well browned. Add gradually one and a half cups of brown stock or water. Season with salt, pepper, lemon juice and kitchen bouquet. The trimmings and bones from the cutlets may be put on with one and a half cups of cold water, allowed to boil slowly, strained and used for stock in the sauce. -Miss Stella A. Downing.