Veal Steaks
Cut the steaks from the neck, leaving the bone very short, and polishing what there is of it. Make a seasoning of boiled onions minced, and sage or sweet marjoram leaves, or of chopped parsley. Lay on each steak a bit of fresh butter, spread the seasoning thickly over each, and fry them in the gravy or drippings of cold roast veal or beef. They will be the better for beating them slightly with a rolling pin. Put into the frying-pan three or four table-spoonfuls of mushroom or tomato catchup; or, fry them with fresh mushrooms or fresh tomatos, sliced.