Breaded Veal Cutlets

Wipe the cutlets with a clean, wet cloth. Cut them into pieces suitable for serving, and sprinkle them with salt and pepper. Dip them into sifted crumbs, then into the egg, which has been beaten slightly and mixed with one tablespoonful of water. Dip the cutlets again into the crumbs and fry them until they are a rich brown, in one-half the butter or drippings. Put them into a small cooker-pail or pan. Make [Brown Sauce], using the remaining ingredients. Pour the sauce over the cutlets and, when boiling, stand the pail in a large cooker-pail of boiling water. Put it into a cooker for from two to four hours, depending upon the age and toughness of the veal. Reheat them before serving.

Serves six or eight persons.