The slices must be thin ana or a choice cut to look well; scraps and fragments, will make other dishes; the leg or best meat of the loin and ribs will make escalopes.

Cut like small thin steaks about half as large as the palm of the hand, season with a dredging of spiced salt, or with salt and pepper only, egg and bread them in cracker meal, lay in a buttered pan, moisten with oil, clear butter or fresh roast meat fat; brown them handsomely in the oven. Place a spoonful of sauce in the individual dish, the veal in that and ornament with either fried bread in fancy form or pastry leaves or lemon.