Veal Cutlets and Ham.
- 2 lbs. of veal cutlets, neatly trimmed, and the same of sliced ham.
- Yolks of 2 eggs.
- Bread- or cracker-crumbs.
- Dripping for frying.
Divide each cutlet into pieces about two inches wide by three inches long, and cut the ham into slices of corresponding size. Dip in the egg, then roll in the bread-crumbs, and fry—the ham first, afterwards the veal, until nicely browned on both sides. Sprinkle salt upon the veal cutlets. Arrange upon the dish in alternate slices of veal and ham, overlapping one another. Anoint the ham with butter mixed with a little mustard; the veal with butter melted up with a spoonful of tart jelly.