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Veal Cutlets

(Vienna.) Slice, pare, and flatten 2 pounds of veal, add salt, pepper, and dip them in egg and bread-crumbs. Fry them in bacon fat, and arrange on a dish with 1/2 a teaspoonful of capers on each, and a garnish of anchovies, sliced lemon, and parsley. Serve with potato salad.