D VEAL CUTLETS.

Put into a frying pan two or three tablespoonfuls of lard or beef
drippings. When boiling hot lay in the cutlets, well seasoned with
salt and pepper and dredged with flour. Brown nicely on both sides,
then remove the meat, and if you have more grease than is necessary
for the gravy put it aside for further use. Reserve a tablespoonful or
more and rub into it a tablespoonful of flour, with the back of the
spoon, until it is a smooth, rich brown color; then add gradually a
cup of _cold water_ and season with pepper and salt. When the gravy is
boiled up well return the meat to the pan and gravy. Cover it closely
and allow it to stew gently on the back of the range for fifteen
minutes. This softens the meat, and with this gravy it makes a nice
breakfast dish.

Another mode is to simply fry the cutlets, and afterwards turning off
some of the grease they were fried in and then adding to that left in
the pan a few drops of hot water, turning the whole over the fried
chops.

FRIED VEAL CHOPS. (Plain.)

Sprinkle over them salt and pepper, then dip them in beaten egg and
cracker crumbs, and fry in drippings, or hot lard and butter mixed. If
you wish a gravy with them, add a tablespoonful of flour to the gravy
they were fried in and turn in cream or milk; season to taste with
salt and pepper. Boil up and serve hot with the gravy in separate
dish. This dish is very fine accompanied with a few sound fresh
tomatoes, sliced and fried in the same grease the cutlets were, and
all dished on the same platter.

VEAL COLLOPS.

Cut veal from the leg or other lean part into pieces the size of an
oyster. Season with pepper, salt and a little mace; rub some over
each piece; dip in egg, then into cracker crumbs and fry. They both
look and taste like oysters.

VEAL OLIVES.

Cut up a slice of a fillet of veal, about half an inch thick, into
squares of three inches. Mix up a little salt pork, chopped with bread
crumbs, one onion, a little pepper, salt, sweet marjoram, and one egg
well beaten; put this mixture upon the pieces of veal, fastening the
four corners together with little bird skewers; lay them in a pan with
sufficient veal gravy or light stock to cover the bottom of the pan,
dredge with flour and set in a hot oven. When browned on top, put a
small bit of butter on each, and let them remain until quite tender,
which will take twenty minutes. Serve with horse-radish.

VEAL CHEESE.

Prepare equal quant