Veal Collops
Cut veal in pieces size of an oyster, dip in egg, roll in cracker crumbs, and season with salt and pepper. Fry as you do oysters in hot lard or butter.
The pattern company's cookbook, 1911 — thirty-two chapters from appetizers to the fireless cooker.
Cut veal in pieces size of an oyster, dip in egg, roll in cracker crumbs, and season with salt and pepper. Fry as you do oysters in hot lard or butter.