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Veal Cutlets, Bread-Crumbed and Broiled

Divide the best end of a neck of veal into cutlets. Saw off the chine-bone, shorten the rib-bones, trim the cutlets neatly, and flatten them. Sprinkle a little pepper and slat upon them. Brush them over first with clarified butter or oil, then with beaten egg; dip them in bread-crumbs, once more into oil, and then into the bread-crumbs again. Broil over a clear fire of a moderate heat, and turn them that they may be equally cooked on both sides. When they are brightly browned take them up, arrange them on a dish alternately with rashers of ham or bacon, and send good gravy, or tomato, or any piquant sauce to table with them. Time to broil the cutlets, ten to fifteen minutes, according to size. Probable cost, 1s. to 1s. 2d. per pound.