Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Veal Cutlets.

Dip in beaten egg when you have sprinkled a little pepper and salt over them; then roll in cracker-crumbs, and fry in hot dripping or lard. If you use butter or dripping, add a little boiling water to the gravy when the meat is dished; thicken with browned flour, boil up once, sending to table in a boat.

Or,

You can rub the cutlets well with melted butter, pepper, and broil on a gridiron like beef-steak, buttering very well after dishing.