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Veal in Batter

4 tablespoonfuls milk tablespoonful olive or any good salad oil Scant cup sifted flour I 1 cups chopped veal teaspoonful salt A little white pepper + tablespoonful lemon-juice To the well-beaten yolk of the egg add the milk, oil, seasoning, flour, and lemon-juice. Beat the white of the egg stiff, and add to batter when ready to use. Stir into this the veal, which should not be chopped fine. Drop by spoonfuls into slightly smoking fat, and fry slowly to a golden brown. Drain on soft paper or cheese-cloth. These fritters may be served with or without a sauce. Chicken may be used instead of veal.