Trim some thinly-cut veal cutlets to a nice shape, flatten them with a cutlet bat, and sprinkle them over with salt and pepper. Mince together in equal quantities some pieces of veal and fat bacon, mix them with one-third of their bulk of finely-grated breadcrumbs, one-half tablespoonful of finely-minced shallot, and a moderate quantity of powdered sweet herbs; bind the mixture with beaten egg, and, when well mixed, cover the cutlets completely with it, smoothing it over with the flat blade of a knife. Roll the cutlets in beaten eggs and breadcrumbs, and fry them until well browned in boiling lard. Drain, place them on a hot dish, pour a well-flavored rich brown gravy over, garnish with slices of lemon, and serve.

Baked Veal Cutlets With Sweet Herbs

Put some chopped mushrooms, sweet herbs, winter savory and shallots, with two ounces of butter and some salt and pepper into a stewpan, and stir them over the fire until well mixed and hot. Trim the cutlets nicely, spread over them some of the mixture, brush over with beaten egg, and coat them well with grated breadcrumbs. Place the cutlets on a baking-dish and bake them. Pour one breakfast cupful of white wine and a small quantity of cullis into the saucepan with the remainder of the herbs, and boil; skim the sauce. When cooked, place the cutlets on a hot dish, pour the sauce round, and serve.

Braised Larded Veal Cutlets With String Beans

Trim some small veal cutlets, keeping the bone very short, and lard them all on the same side with bacon. Place the cutlets in a stewpan with some minced vegetables, and clear stock, and braise them. When cooked glaze the cutlets. Boil some string'beans in salted water until tender, then drain, chop them finely, and mix a little butter in with them. Place a flat mound of mashed potatoes on a hot dish, pile the beans in the center, lean the cutlet against the beans, and serve with a sauceboatful of gravy.