If you have not got the leg of veal or the cutlet piece, get a thick slice of veal and cut fourteen good sized cutlets, not too thin, flatten each, and trim them a good shape, wet your beater in cold water to keep the veal from sticking, if for plain cutlets flour them well and dry them, then again have ready your saute-pan or fryingpan quite hot, with a good bit of lard or butter, then put in your cutlets, and fry a nice light brown; pepper and salt them; if to be bread-crumbed, trim them as before; have ready a little clarified butter, some chopped parsley, and shalot, pepper, and salt, all mixed together with a yolk or two of eggs well mixed; have ready some bread-crumbs, put a spoonful of flour amongst them well mixed; dip each cutlet into this omelet, and thin breadcrumb them, patting each cutlet with your knife to keep it in the proper shape, making the bread-crumbs stick to thecutlet; melt some lard in your saute-pan, and place your cutlets in it ready to fry a nice brown.