Veal is so dry a meat that it is better fried.
Where broiling for any reason cannot be conveniently done, the next best method is to heat a frying-pan very hot; grease it with a bit of fat cut from the steak, just enough to prevent it from sticking.

Turn almost as constantly as in broiling, and season in the same way when done.

Venison steaks are treated in the same manner.
VEAL CUTLETS.
Fry four or five slices of salt pork till brown, or use drippings instead, if this fat is disliked.

Let the cutlets, which are best cut from the leg, be made as nearly of a size as possible; dip them in well-beaten egg and then in cracker-crumbs, and fry to a golden brown.

Where the veal is tough, it is better to parboil it for ten or fifteen minutes before frying.
PORK STEAK.
Pork steaks or chops should be cut quite thin, and sprinkled with pepper and salt and a little powdered sage.