Veal and Ham Cutlets, à la Polonaise.
Slice cutlets of veal, of equal size, with as many slices of corned ham, previously cooked. Flatten the cutlets with a hatchet; dip in beaten egg, then in cracker-dust, mixed with minced parsley, pepper, salt, and nutmeg. Fry in dripping; drain, and lay upon a dish, with alternate slices of the ham, broiled, and spread with a dressing of butter and a little French mustard.