Veal Cutlets and Brains.
Flatten the cutlets with the broad side of a hatchet; dip in beaten egg, then in cracker-dust, and fry rather slowly in ham-dripping, if you have it; if not, in salted lard. Drain off the fat; put into a hot-water dish, pepper, and cover while you fry, in the same fat, after straining it, the brains from the head of which your soup was made. They should first have been boiled for ten minutes, drained, and cooled; then beaten to a paste with egg, seasoned with pepper and salt, and dropped by the spoonful into the scalding fat. Drain, and lay about the cutlets as a garnish.