These are cutlets cut from the round, although any veal cutlets may be
cooked in the same way. Cut them into equal-sized pieces, beat them a
little with a knife to get them into shape; season, egg, and bread-crumb
them. Now, fry in a _sauté_ pan, or rather _sauté_ some thin slices of
ham in a little hot lard, and when done take them out on a hot dish; fry
slowly the cutlets in the same fat, and when done pour out some of the
fat, if there is more than a tea-spoonful; add a little flour, then a
little hot water, and, when cooked a few moments, season it well with
lemon-juice, adding pepper and salt to taste; then strain it. Serve the
cutlets in the centre of a dish, with the gravy poured over; and place
alternate slices of the ham and lemon in a circle around them.
They are also very good _sautéd_ in a little lard, and served with a
cream gravy poured over; or they are nice egged (with a little chopped
parsley and onion mixed with the egg), and bread-crumbed, and fried in
hot lard.