Veal Cutlets (Breaded).
Whip two eggs light and pour them into a pie-plate. Turn the cutlets, one by one, over in this until every part is coated. In another dish spread evenly a cupful of rolled or pounded cracker, very fine and dry. Turn the “egged” cutlets over in this to encrust them well.
Meanwhile four large spoonfuls of sweet lard or nice beef-dripping must be melting in a clean frying-pan at one side of the range. When the cutlets are all breaded, move the pan directly over the fire. As the fat begins a lively hiss, put in as many cutlets as can lie in it without crowding. In five minutes turn them with care, not to loosen the crumb-coating. After another five minutes of rapid frying, pull the pan to a spot where the cooking will go on slowly, but regularly. In ten minutes turn the cutlets a second time. In another ten minutes they should be done.
Understand! The first fast cooking sears the surface of the meat and forms the breading into a firm crust that keeps in the juices. The slower work that follows cooks the veal thoroughly without hardening the fibres.
Lift the cutlets carefully from the pan, draining all the grease from each, and keep hot in a covered dish set over a pot of boiling water until all are done.
Always put tomato catsup or tomato sauce, in some form, on the table with veal cutlets.