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Veal Cutlets, Broiled, Plain

Divide the best end of a neck of veal into neat cutlets, allowing one bone to each. Trim these neatly, cut away the chine-bone, shorten the rib-bones, and flatten the cutlets with a cutlet-bat. Sprinkle salt and pepper on both sides, brush them over lightly with oil, and broil on a gridiron over a clear slow fire till they are nicely browned on both sides. Serve on a hot dish, with a few slices of ham or bacon on a separate dish. Good brown gravy, or tomato or any piquant sauce, may be sent to table with veal cutlets. Time to broil the cutlets, ten to fifteen minutes, according to thickness. Probable cost, 1s. per pound.