Veal Cutlet

Step 1. frying pan with hot lard; fry a light brown, turn and keep the

Step 2. pan covered, as veal must be thoroughly done. When perfectly

Step 3. done, place on hot platter; with a dredge sprinkle some flour in

Step 4. the lard, add 1 tablespoonful butter, a sprinkle of pepper, salt,

Step 5. 1 tablespoonful each of chopped onion and parsley. Pour over

Step 6. all 1 teacupful of fresh milk, stirring constantly. When it boils

Step 7. up pour over the cutlets and garnish with parsley.