Veal Cutlets
Cut your veal cutlets from the fillet or round about half an inch thick. Season them slightly with a little salt and cayenne. Have ready a pan with grated bread-crumbs, and another with beaten egg. Have ready, in a frying pan, plenty of boiling lard, or drippings of cold veal. Dredge each cutlet slightly with flour; then dip it twice in the pan of beaten egg, and then twice also in the bread-crumbs. Fry them well, and send them to table in their own gravy. Saffron, scattered thickly over them while frying, is an improvement much relished by the eaters.
Veal is too insipid to be fried or broiled plain.
If you live where cream is plenty, add to this fry two or three spoonfuls.
Minced veal, cold, is an excellent ingredient for forcemeats.