Dip in beaten egg when you have sprinkled a little pepper and salt over
them; then roll in cracker-crumbs, and fry in hot dripping or lard. If
you use butter or dripping, add a little boiling water to the gravy
when the meat is dished; thicken with browned flour, boil up once,
sending to table in a boat.
_Or,_
You can rub the cutlets well with melted butter, pepper, and broil on a
gridiron like beef-steak, buttering _very_ well after dishing.