Veal Cutlets
Choose only the tenderest of veal for cutlets. Cut meat from leg, shape either in individual cutlets or one large cutlet. Cover veal with oil and let it stand one hour. Drain; cover with boiling water and simmer until tender, having only sufficient water in stewpan to keep cutlets from burning. Remove from stewpan; cool; sprinkle with salt and pepper, dredge with flour, dip in egg and crumbs, and sauté in pork fat or fry in deep fat.
Serve on hot platter with brown sauce, tomato sauce or mushroom sauce.
Loin of Veal à la Jardinière a 6-pound loin of veal 1 cup salt pork cubes 1 cup potatoes 1 cup carrots 2 cups green peas 1 cauliflower 1 cup onion 4 tablespoons butter 4 tablespoons flour salt, pepper and lemon juice Remove the bone from veal; wipe meat, and season with salt and pepper. Roll and tie in shape.
Cook bones in water to cover, one hour. Melt butter; add vegetables, except potatoes, peas and cauliflower; cook five minutes. Try out salt pork; add veal, and brown. Place veal in dripping pan; surround with pork fat, onion and carrot, and cook three hours. To the melted butter add flour. When well blended, add water in which bones were cooked.
Season with salt, pepper and lemon juice. Cook cauliflower, peas and potatoes separately in boiling salted . water. Place cooked meat in center of platter, pour over sauce, and arrange vegetables in mounds around the meat.