Have the cutlets as thin as possible. Dust with salt, pepper, and flour. Put a tablespoonful of dripping in a frying-pan, and, when very hot, put in the cutlets; when brown on one side, turn and brown on the other; take out and place on a heated dish. Add a tablespoon ful of flour to the fat remaining in the pan, mix, and stir until brown; add a half-pint of water, stir until it boils, add salt and pepper to taste, pour over the cutlets, and serve.

Veal Cutlets Breaded

Have the cutlets as thin as possible, cover them with boiling water, let stand one minute, drain and wipe dry. Cut into pieces about two inches square. Dip first in beaten egg and then in bread crumbs. Put two tablespoonfuls of dripping in a frying-pan; when hot, fry the cutlets first on one side and then on the other. Dish, and serve with brown gravy made according to preceding recipe or with maitre d'hotel butter.

Veal Loaf

3 1/2 pounds of veal 1 cup of bread crumbs 1 teaspoonful of salt 1 teaspoonful of onion juice

1/2 pound of ham 2 eggs

1/2, teaspoonful of pepper 1/2 teaspoonful of sage 1/2 teaspoonful of cloves

1/2 teaspoonful of allspice

Chop the uncooked veal and ham very fine; add to them all the other ingredients, the eggs well beaten; mix thoroughly, and press into a square pan to mould. Turn it out on a baking-pan, brush it over with beaten egg, and bake in a slow oven for two hours, basting three or four times while baking with a tablespoonful of butter melted in a half-cup of boiling water. Serve cold, cut in thin slices.