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Thyme, Marjoram, Parsley and Bayleaf

Three gills of Stock, and a little Glaze.

Trim the cutlets neatly, and lard them with thin strips of bacon about one inch long on the lean part with about eight pieces to each cutlet.

Butter a braising-pan, and put the carrot, turnip, and onions, sliced, into it, also the bunch of herbs and the trimmings of bacon. Place the cutlets on the top of these, arranging them in a circle, with the bone ends pointing to the middle of the pan. Cover the cutlets over with a buttered paper, and fry them gently for about ten minutes; then pour three gills of stock in at the side of the pan, and let them cook steadily for about three-quarters of an hour over a slow fire or in the oven. When done, take the cutlets up, remove all the fat from the stock, and strain it; let it boil, and reduce until it is as thick as single cream. Glaze the cutlets lightly, and put them into the oven to crisp the lardons; dish them up in a close circle, and serve with a purée of any vegetable you fancy.