Pepper and salt, dip in beaten egg, then in fine cracker-crumbs salted and peppered.

If you wish the cutlets fried, lay them with care in deep fat hissing hot, and cook rather slowly, but steadily.

If you would saute them cook slices of fat ham or of salt pork in a frying-pan, take them out when crisp, and put in the veal, turning when the underside is browned.

Serve on a hot-water dish, anoint with butter and lemon-juice, or send them dry to table, and pass tomato-sauce with them.

Serve spinach with veal whenever you can.

VEAL STEAKS are really "better eating" than chops or cutlets, and should be better known.

Cut them but half an inch thick and broil more slowly than you would beefsteak, also turning oftener. Dish upon a heated platter and pour over them a sauce made of four young onions sliced and fried in a generous tablespoonful of butter, two tablespoon-fuls of strained stewed tomatoes, a teaspoonful of minced parsley and half a cupful of stock simmered together for half an hour, then strained, thickened with browned flour, and boiled one minute. If you have no stock, use boiling water and more butter. Let the steaks lie in this five minutes before you send to table, keeping hot over boiling water.