The National Cook Book, 9th ed.

by Hannah Mary Peterson

VEAL CUTLETS.

63. Cut the veal in thin slices, pound and wash it, then dry it in a clean cloth. Beat some egg, and have ready some bread crumbs, or grated cracker. Season the meat with salt, pepper, and a little mace, dip each slice in the egg, then in the crumbs, and fry them in hot lard. They should be brown on both sides.