Veal Cutlet
Cut the veal as if for steak or frying, put lard or butter in the pan, and let it be hot. Beat up an egg on a plate and have flour on another; dip the pieces first in the egg, them in the flour, on both sides, and lay in the pan and fry until done, turning it carefully once. This makes an excellent dish if well prepared. This way is superior to batter.--Mrs. D.
Veal Cutlet.
Cut it in pieces the size of your hand, and lay in salt water some little time. Take out and wipe dry. Put a small piece of lard in the pan and sprinkle the cutlet with a very little flour, pepper, and salt. Fry until nearly done. When it begins to brown, pour off the lard, and pour in a little water, one large spoonful butter, and a little celery-seed. Turn it over frequently.--Mrs. W.
Veal Cutlets.
Trim smoothly and beat till tender, sprinkle over pepper and salt; then with spoon spread over an egg beaten till thick, and cover thickly with pounded cracker.
Have some hot lard ready in the frying-pan, put the cutlets on to fry, with the prepared side down; when of a light yellow brown, dress the other side the same way and fry, keeping closely covered. When they are perfectly done (veal should never be rare), place in a hot dish; pour one teacup oF milk, one small piece of butter, pepper, salt, and minced onion and parsley into the pan, stirring constantly. When it boils up, pour into the dish and garnish with parsley. Always sift browned cracker over such dished.--Mrs. S. T.