Curried Veal Chops.

Mix together a heaping tablespoonful of J. P. Smith's Curry Powder, two saltspoonfuls of salt, a teaspoonful of made mustard, a dash of cayenne, a teaspoonful of Epicurean Sauce and Antonini Olive Oil, enough to make a paste; spread a little of this on both sides of the chops, then dip in beaten egg, roll in bread crumbs, and fry in a large quantity of fat. They may be served with or without tomato sauce, and either hot or cold.