Ingredients
- half pint of milk
Directions
MEATS. 209
fill the can up with the cooked cakes, pour boiling lard over the top and seal the same as fruit; cut the tenderloin in squares, fry done and can the same way.
FRIED VEAL CUTLETS. Take half pint of milk, a well beaten egg, and flour enough to make a batter ; fry the veal brown in sweet lard or beef drippings, then dip it in the batter and fry again till brown, drop some spoonfuls of batter in the hot lard after the veal is taken up, and serve them on top of the^meat ; put a little flour paste in the gravy with salt and pepper, let it come to a boil and pour it over the whole ; the veal should be cut thin and cooked nearly an hour. Cracker crumbs and egg may be used instead of batter, but the skillet should then be kept covered, and the veal cooked slowly for half an hour over a moderate fire.