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Preparation:

No. 23—VIENNA VEAL-SCHNITZEL, (VEAL CUTLETS).

Quantity for 6 Persons.

 2¼ lbs. of veal from the leg

 Salt, pepper

 2 eggs

 Juice of ½ lemon

 ⅛ lb. of butter

 6 eggs

 Flour

Preparation:

No. 24—VEAL CUTLET OR SCHNITZEL A LA HOLSTEIN.

Quantity for 6 Persons.

 2¼ lbs. of veal from the leg

 2 eggs

 Salt

 1 pinch of paprika

 ⅛ lb. of butter

 4 hard-boiled eggs

 2 tbsps. of pickled beets, chopped

 1 tbsp. of capers

 1 small pickle

 6 sardines

 6 slices or six-eighths of a lemon

 ¼ tbsp. of flour

 ¾ cup of water

 ½ tsp. of meat extract

 1 tbsp. of onions

Preparation:

The hard-boiled eggs are chopped fine, the whites separate from the yolks. The sardines are drained and cut into halves lengthwise, then rolled up. Now arrange your dish neatly, little heaps of beets, onions, pickle, white and yolk of egg, lemon slices on each cutlet. The rolled sardines in the middle of the lemon slice, heaps of the rest around each and the capers singly in between. Should be prepared quickly but appetizingly.