Show VEAL FOR THE TABLE HOW CHOPS AND CUTLETS SHOULD BE PREPARED many ways way of dishing U up p this met 61 Spring Veal birds bird on an coart three methods method for fop breading cutlet ts veal Is ie a apang I 1 meat it to 1 also IL convenient meat and adaptable though considered more light and delicate than beef it Is not suited to all digestions gest ions tor for tome some people may never eat it with impunity for rather quick meals for double service in soup and some meat dish for various imitations ot of chicken oyster and birds veal yeal I 1 is extensively ten used loin chops ot of veal saute dredge lour four medium sized chops with flour which has been well salted and peppered place in trying frying pan with blue hot bacon droppings drippings drip pings blend and pour over chops two tablespoon s of tomato c catsup and one teaspoon of worcestershire sauce when chops are well browned cover the pan lower the gas gaa and cook slowly for 16 minutes add four tablespoons of water and steam tor for a moment before serving veal chops roll chops in flour mid and season with salt and popper pepper have lard hot in skillet andied and let them become well browned browned in this then add water cover and let them cook slowly tor for halt half hour veal birds on toast take four veal chops cut out the round part of each and pound it till if it Is thin and large spread on each round so treated the following mixture take the tb meat trimmed the round part of the chop and put it through a meat grinder or chop it fine season with one teaspoon of salt one ot of white pepper add three tablespoons of bread crumbs and one egg mix all thoroughly after spreading this on each round draw all the edges together and fasten with toothpicks in the center roll each in salted flour and try fry on all sides in hot lard until a golden brown pour round ground them one halt half cup of milk and let them cook in this five minutes remove birds aud and lip dip four slices of toast in the gravy and itt them stay just long enough to mols en them arrange toast on hot platter and place a voal veal bird on each slice pour remaining gravy around them dreaded breaded veal cutlets L I 1 have cutlets thin as possible and place in trying frying pan of boiling water salted to taste boll ten minutes talc take out dust with pepper dip into yolk of two eggs c over cover with blead which has asca b ci toasted and aad rolled fine fry in bothur tor for 20 minutes blended veal cutlets II 11 cut clit uli cutlet weighing one pound into asu agi pieces dust dast with and ani as dip into the beaten yolk ot of sill an CES bread crumbs and try fry in hot lard braised braided veal cutlets put one table spoon of dripping in frying pan and when hot put in cutlets which have been well seasoned with salt and pepper and drenched with flour drown brown nicely on both sides and stow stew gently tor for 15 minutes |