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Veal Cutlets and Tomatoes

Cut from the fillet a slice of veal half an inch thick, and weighing about a pound. Cut it into six pieces, and dredge a dessert-spoonful of flour upon them. Dissolve three ounces of butter in a stewpan, put in the cutlets, and let them remain until they are brightly browned on both sides. Then put with them a small slice of lean ham cut into dice, one small onion, four large ripe tomatoes, two anchovies cleaned and pounded to paste, the strained juice of half a large lemon, and a little salt, pepper, cayenne, and grated nutmeg. A wine-glassful of sherry or Madeira will greatly improve the gravy. Cover the saucepan closely, and simmer the ingredients as gently as possible till the veal is quite tender. Remember to remove the scum as it rises, and shake the saucepan frequently in order to keep the contents from burning. Time to simmer the veal, one hour and a quarter. Probable cost, 1s. to 1s. 2d. per pound. Sufficient for three persons.