Take the cutlets from the middle of the leg; let them be cut an inch thick; divide into small shapely pieces; pound each piece with a rolling-pin till they are half an inch thick; squeeze a few drops of lemon juice over each and pile them up one on the other for a couple of hours or until you want to use them. The lemon juice makes them very tender. Season them with salt, and egg and bread-crumb them (see directions) carefully. Although it is customary to speak of fried veal cutlets, they are usually fried in just enough fat, for which process there seems no proper English term but "dry frying." Veal cutlets are one of the few things better cooked in this way than immersed in boiling fat. The reason is, because they require to cook more slowly than most other things.

Put in a pan two large tablespoonfuls of beef dripping, if you. have it, or lard, and any fat belonging to the cutlets; let it get thoroughly hot; lay in the cut-lets and let them get pale brown one side before you turn them; do this with a cake turner, carefully - they will take from twelve to fifteen minutes, for they require to be thoroughly done. Take them up and pour the fat out of the pan, put in it a dessert-spoonful of brown thickening, and when it has melted pour in a cup of cream and hot water, or broth; stir well, rubbing all the gravy from the pan; put in a saltspoonful of salt, quarter of pepper. Dress the cutlets on a dish and pour the gravy round, not over them.

For those who like ham, they may be served with a small slice of ham to each cutlet, and the ham being fried first, the cutlets are fried in the fat from it, instead of lard.