Veal With Oysters
Take two fine cutlets of about a pound each. Divide them into several pieces, cut thin. Put them into a frying-pan, with boiling lard, and let them fry awhile. When the veal is almost done, add to it a pint of large, fine oysters,—their liquor thickened with a few grated bread-crumbs, and seasoned with mace and nutmeg powdered. Continue the frying till the veal and oysters are thoroughly done. Send it to table in a covered dish.