Cut one pound of veal in eight or ten pieces; season with a teaspoonful of salt, quarter of pepper, little chopped parsley; then take each piece separate, and with the back of the knife beat them well till nearly in a pulp; give them the shape of cutlets with a knife; egg and bread-crumb; beat them nice and smooth, put two ounces of lard in the frying-pan; when rather hot, fry a nice colour; serve plain, or with sharp sauce, No.411. These may be done, as a general dish, by adding a little fried bacon and chopped onions in the frying-pan. They are extremely tender and full of gravy.
Beef, mutton, and lamb, may be done the same way. Sausage meat of beef or pork may be here introduced, shaped and fried the same.