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Veal Chops, Broiled in Paper

Take the chops from the neck, remove the chine-bone, gristle, and skin, and fry gently in a little butter. Prepare for each chop a piece of doubled stiff white paper sufficiently large to leave a margin an inch and a half wide round the chop. Butter this well, lay on it a thin slice of bacon, a spoonful of thick white sauce, the cutlet, another spoonful of sauce, and a second slice of bacon; double down the edges of the paper securely. Lay the chops on a gridiron, and place this at a considerable height above a clear fire. Let them broil gently, and turn frequently. Serve on a hot dish in the papers. Garnish with sliced lemon. Time to broil, fifteen minutes. Probable cost, 1s. per pound. Sufficient, two pounds of chops for four persons.