VEAL CUTLETS.
Cut the cutlets half an inch thick; have some cracker rolled with pepper, salt, and nutmeg; dip your cutlets in the yolk of egg well beaten; then in grated cracker; fry in hot lard slowly till done, then take them up: make the gravy by pouring a pint of cream with some chopped parsley in the pan in which it has been cooked; season with grated nutmeg: garnish your dish with curled parsley.