European and American cuisine

Veal Cutlets Macedoine. — Remove the bone and fat from 6 veal cutlets from the loin, trim in the shape of a pear ; season with 1 even tablespoonful seasoning salt, dust lightly with flour, dip into beaten egg, roll in bread crumbs, pat with a knife nice and smooth. Melt 1 ounce butter and ⅛ ounce lard or fat in a pan; put in the cutlets, fry over medium-hot fire to a fine golden color, then remove. Place in the center of a warm dish 1 pint of each of boiled carrots julienne, cut small white onions d, la crdme, small cooked potato balls, and cauliflower i I'allemande; lay the cutlets in a circle around the vegetables and serve. Veal Cutlets, Fried.— Select 2 pounds veal from the leg, cut it into 6 even slices; fry 4 ounces finely-cut larding pork light brown, put in the cutlets, fry light brown on both sides. Arrange them on a warm dish, mix 1 ounce butter with ⅜ even tablespoonful season- ing salt, spread it over the cutlets, and serve with fried eggplant and boiled potatoes, or any other kind of vegetables in season. Larded Veal Cutlets with Spinach.— Trim 6 veal cutlets from the loin, having the bone cut rather short, lard on one side with larding pork, season with 1 even tablespoonful seasoning salt Put 4 thin slices of larding pork in a baking pan, 2 onions, and Ys carrot cut into slices ; lay the cutlets on top of this, add sufficient stock or broth to nearly cover them, place the pan over the fire, cook 15 minutes; then cover the cutlets with buttered paper, set the pan in oven, bake 20 minutes; remove the paper, baste the cutlets frequently, and bake till done. At the same time prepare Vt peck of spinach i la crdme, arrange the cutlets on an oval-shaped warm dish, lay the cutlets in a straight row on the dish, so that the end bone is underneath ; dress the spinach on each side of it Remove the fat from the gravy, strain, and serve with the cutlets; Garnish the spinach with hard-boiled eggs. Wiener Schnitzel. — Procure 2 pounds veal from the leg, cut it into slices ⅛ inch thick and 3 inches square, pare the comers round, beat lightly to flatten them, then season with 1 tablespoonful seasoning salt and dust with flour ; dip each cutlet into beaten egg, cover with fine bread crumbs, and pat smooth with a knife. Fifteen minutes before serving place a pan with 1 ounce butter and Ys ounce lard over the fire ; as soon as hot put in the cutlets, fry light brown and well done. Arrange them on a warm dish, lay in the center of each schnitzel ¼ teaspoonful capers. Soak 6 anchovies in cold water, remove the skin and bones, divide them in halves, roll them up ; place 2 of these rolls on each schnitzel with ¼ lemon cut into two, garnish with water cress or parsley, and serve. Wiener schnitzel may be served plain or with any kind of vegetables in season. Heidelberger Steaks. — Chop very fine 1⅜ pound veal from the leg and 4 ounces veal fat; add 1 even tablespoonful salt, 1 even teaspoonful pepper, 2 tablespoonf uls fine chopped onion, and 1