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VEAL CUTLETS (another way) (Soak the cutlets in oil)

Soak the cutlets in oil for an hour, and put into the oil a table-spoonful of lemon-juice, a bunch of parsley, a sprig of thyme, a bay-leaf, a small onion finely minced, and a little pepper and salt. Drain and dry them. Lay each cutlet on a sheet of white paper which has been well saturated with oil, cover with breadcrumbs, divide the fluid in which they have been soaked equally among the cutlets, and lay a slice of bacon upon each. Wrap the cutlets in stiff white paper, and fold the edges so that the juice cannot escape. Broil the cutlets some distance above a clear fire, and turn them that they may be equally cooked. Sometimes cutlets thus prepared are roasted before a gentle fire, instead of being broiled. Ravigote sauce, or good gravy, or a little lemon-juice, may be served with the cutlets, or they may be sent to table with their own sauce only. It is a good plan to interpose a piece of oiled paper between the paper envelope and the heated gridiron. Time to broil the cutlets, about twenty minutes. (See also CUTLETS, VEAL.)