The Gravy: Put ¼ tablespoonful of flour into the hot cutlet butter and stew, add a half cupful of water, cook a little while, pour it over the cutlets, garnish with lemon slices and serve. No. 20—VEAL CUTLETS AS A FINE SIDE DISH. Quantity for 6–8 Persons. 3 lbs. of veal cutlets 1 lb. of sweetbreads ½ lb. of boiled calf’s tongue 1 pt. can of champignons Salt, pepper ⅛ lb. of butter 1 tbsp. of Parmesan cheese 1 tbsp. of crab butter 1 small can of truffles Preparation: The cutlets are pounded, salted and peppered and fried to a light brown on both sides in ⅛ lb. of butter. The tongue is cooked well done in water with salt, a piece of onion, 4 pepper-corns, 2 cloves, 1 bay-leaf; ¼ hour before done, put in the sweetbreads. When both are done, skin them and chop them or cut them into cubes. The gravy: Put 2 tablespoonfuls of flour into the cutlet butter, stew a little while, then add bouillon in which the tongue and sweetbreads were cooked, add some of the champignon juice, a wine glass of red wine, 1 tablespoonful of lemon juice, 1 teaspoonful of sugar and cook for ¼ hour, strain and put champignons, finely chopped truffles, sweetbreads and tongue in the sauce and heat. Put the cutlets into an oblong or round casserole, strew with Parmesan cheese, drip some crab butter over. The ragout is poured over them and the whole is baked in the oven for ¼ hour and when served in the casserole, it is a very fine dish. No. 21—CHOPPED VEAL CUTLETS. Quantity for 6 Persons. 3 lbs. of veal cutlets Salt, pepper Some flour ⅛ lb. of butter 1–2 eggs Preparation: The cutlets are chopped and cut off the rib bone. Remove all tendons and skin, and shape the chopped meat round and press it against the bone. Beat the egg well. Salt and pepper the cutlets, dip carefully into the egg and then into the flour. Now heat the butter and fry the cutlets in it to a light brown on both sides. Handle them carefully so they will not fall apart, then take them out and place them on a hot platter. Put ½ cup of water into cutlet butter, salt if necessary and cook, pour over cutlets, garnish with lemon slices and serve. No. 22—BREADED VEAL CHOPS. Quantity for 6 Persons. 2¼ lbs. of veal Salt, pepper ½ tbsp. of flour 1 or 2 whites of egg 1 tbsp. of milk 1 cup of roll or cracker crumbs ⅛ lb. of butter or half butter and half lard ¾ cup of water Preparation: The meat for this must be from the loin or leg. It is cut into ¾ inch slices, pounded, salted and peppered. Beat the white of egg well or take egg and milk, dip the pieces of veal in and then into the roll or cracker crumbs. Fry them brown in the hot butter or lard, this will require 10 minutes. They must not be rare inside. For the gravy, put ½ tablespoonful of flour into the lard or butter, brown and add ¾ cup of water; add a little salt if necessary, cook well, then pour it over the meat, garnish with lemon slices and serve. No. 23—VIENNA VEAL-SCHNITZEL, (VEAL CUTLETS).