Veal Cutlets and Ham.
2 lbs. veal cutlets without bone.
1½ lbs. of ham.
Grated lemon-peel.
Pepper and salt.
1 raw, beaten egg.
Rolled cracker.
Dripping or lard.
Boil the slices of ham ten minutes; let them get cold, and cut of the same size and shape as the strips of veal, viz., about three inches long by one and a half wide. Salt and pepper the veal; sprinkle each cutlet with a pinch of lemon-peel; roll in egg, then cracker, and fry to a good brown. Fry the ham in its own fat in another pan, and lay upon a hot dish, alternately with the cutlets.