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VEAL CUTLETS (a la Zingara)

Take a tolerably thick slice from the fillet of veal. Cut it into round pieces convenient for serving, trim these neatly, and fry them in a stewpan with hot butter or lard till they are lightly browned. Drain off the fat, and pour upon the cutlets as much brown sauce as will cover them. Put into the saucepan with them two ounces of grated ham, an onion stuck with one clove, a large carrot, grated, and a small bunch of sweet herbs. Simmer all gently together over a slow fire till the cutlets are tender. Take them up, and keep them hot. Have already prepared as many slices of lean ham or of cold tongue as there are cutlets; they should be trimmed to the same shape and size. Fry these in butter for five minutes. Arrange the cutlets in a circle on a hot dish with a slice of ham or tongue between each. Strain the sauce and serve it in the centre of the dish. Time to stew the cutlets, about one hour and a half. Probable cost, veal, 1s. to 1s. 2d. per pound.