2 pound veal cutlets
Quart of large oysters
Divide the cutlets into several pieces, cut thin. Put them into a frying-pan, and let them fry awhile.
When the veal is about half done, add to it a quart of large oysters, and season with nutmeg powdered.
Continue the frying till the veal and oysters are thoroughly done. Send it to table in a covered dish.
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