Meat from the neck, breast and knuckle is frequently used with chicken and, if properly prepared, it is delicious. Stock made from veal bones is rich in gelatine and may be used for meat loaves, moulds and aspics.
TO PREPARE BREADED CUTLETS
Cut the cutlets into suitable pieces and then roll in flour and dip in beaten egg, and then dip again in fine bread crumbs, patting firmly. Fry quickly to a golden brown. Place in a hot oven to finish cooking. The cutlet may be served with either brown gravy or tomato sauce.
VEAL CROQUETTES
One cup of milk,
Five level tablespoons of cornstarch.
Place in a saucepan and then dissolve the starch in the milk. Bring to a boil and cook for five minutes. Now add
One and one-half cups of cooked veal, minced fine,
One tablespoon of grated onion,
Two tablespoons of finely minced parsley,