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Veal Cutlets, Larded

Take some cutlets of an equal thickness from the best end of a neck of veal. Trim these neatly, flatten them with a cutlet-bat, and lard the lean part with thin strips of fat bacon, with which, for a superlative dish, strips of red tongue and black truffle may be intermixed. Put the cutlets into a saucepan, and barely cover them with nicely flavoured stock to which a glassful of light wine has been added. Cover the saucepan closely, and let the cutlets simmer gently until they are quite tender. Drain the gravy from them, and press them between two dishes with a weight upon them till the veal is cold. Strain the gravy, free it from fat, and boil quickly till it is considerably reduced. When the cutlets are to be served, heat them in the oven, dish them in a circle, pour the gravy over them, and place French beans, or mushrooms, turnip, sorrel, or endive puree in the centre. Time to stew the cutlets, according to thickness. Probable cost, 1s. to 1s. 2d. per pound.