This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Bread or cracker-crumbs
1 tablespoon flour
Wipe the cutlets, sprinkle with salt and pepper , dip them first in beaten egg and then in fine bread or cracker-crumbs, and saute* in drippings until brown. If preferred, they may be cut into small pieces of similar size and pounded with a rolling-pin until little more than a quarter of an inch in thickness and then egged and crumbed and sauted. The cutlets should be thoroughly browned on both sides. Place them on a platter, add cream to the gravy in the pan, and thicken slightly with flour rubbed to a smooth paste with a little cold water. They may be served with slices of bacon.
3 pounds veal shank
Butter or other fat
Cook a veal shank in boiling salted water until tender. Remove as much meat as possible from the bone and cut the pieces to resemble chops. Season the veal well. Roll in crumbs, egg and crumbs again, and saute in butter or other fat.
For the soup, take the remaining portion of the shank and put it into a kettle with the stock, peppercorns, salt, celery salt, and any other seasonings desired. Add the potatoes, turnips, and a little parsley. Cook for one-half hour.
2 pounds veal Egg
Cracker-crumbs Salt and pepper
Cut the veal in pieces the size of an oyster, dip in beaten egg, roll in cracker-crumbs and season with salt and pepper. Fry in deep fat (375°-400° F.).
1/2 pound sliced ham 1 1/2 pounds veal cutlets
Salt and pepper
Fry the ham, using no fat unless the meat is unusually lean. Remove the ham and place on the serving-dish. Cook the veal in the juices left from the ham, frying without covering until it is a deep brown. Put the veal on the same dish with the ham, add a little water to the gravy, season with salt and pepper, and pour it, without thickening, over the meat.
4 pounds veal Salt and pepper
Fat or salt pork or bacon
A roast may be cut from the leg, the loin, the rack, or the shoulder, or the breast may be boned for a roast. A fillet of five or six pounds from the heaviest part is the most economical for roasting. If the leg is used, it should be boned at the market, and the bone should be used for stock. Stuffing improves many roasts of veal (see recipes below).
Wipe the meat, dredge with salt, pepper and flour and place it in a pan with some fat. Place in a slow oven (300° F.) and roast uncovered and without adding water until tender. Allow 25 to 30 minutes per pound. If desired make an incision in meat and insert a roast meat thermometer so that the bulb reaches the center of the fleshiest part. When the thermometer registers 170° F. the veal will be well done. Allow about 1/3 pound per serving.