Wiener Schnitzel (German recipe)

From a
1909
cook book
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2 lbs. Veal Steak
1 Egg
2 Tbsp. Butter
1 Tbsp. Lard
1/2 tsp. Capers
6 Anchovies
Lemon
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Cut the Veal in slices 1/2 inch thick,
and 3 inches square;
pare the corners round;
beat lightly to flatten;
season with Salt,
and dust with Flour;
dip each cutlet in Egg,
cover with fine Crumbs,
and pat smooth with a knife.

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15 minutes before serving,
place a pan with the Butter and Lard over the fire;
as soon as hot, put in the Cutlets,
fry light brown.
Arrange on a warm dish;
lay in the center of each Schnitzel, 1/2 tsp. Capers.
Soak the Anchovies in cold water; remove the skin & bones;
divide in halves, roll them up;
place 2 of these rolls on each Schnitzel
with 1/4 Lemon cut in two.
Garnish with Water Cress or Parsley,
and serve.
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