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 1 tbsp. of flour

 1 cup of water

 Salt

Preparation:

No. 18—UNBREADED VEAL CUTLETS.

(Chops).

Quantity for 6 Persons.

 3 lbs. veal chops

 ⅛ lb. of butter

 Salt

 1 pinch of pepper

 ½ cup of cream

 Juice of ¼ lemon

 ½ tbsp. of capers

 ½ tbsp. of meat extract if necessary

 1 cup of water

Preparation:

Remarks:

No. 19—BREADED VEAL CUTLETS.

Quantity for 6 Persons.

 3 lbs. of veal cutlets

 1 egg

 1 tbsp. of milk

 Salt, pepper

 Roll crumbs, or cracker crumbs

 ⅛ lb. of butter

Preparation:

The Gravy:

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 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.