Fry three or four slices of pork until brown--take them up, then put in
slices of veal, about an inch thick, cut from the leg. When brown on
both sides, take them up--stir half a pint of water into the gravy, then
mix two or three tea spoonsful of flour with a little water, and stir it
in--soak a couple of slices of toasted bread in the gravy, lay them on
the bottom of the platter, place the meat and pork over it, then turn on
the gravy. A very nice way to cook the cutlets, is to make a batter with
half a pint of milk, an egg beaten to a froth, and flour enough to
render it thick. When the veal is fried brown, dip it into the batter,
then put it back into the fat, and fry it until brown again. If you have
any batter left, it is nice dropped by the large spoonful into the fat,
and fried till brown, then laid over the veal. Thicken the gravy and
turn it over the whole. It takes about an hour to cook this dish. If the
meat is tough, it will be better to stew it half an hour before frying
it.