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Fried Veal Chops

Remove all the bones and sinews from the chops, mince the meat very fine and mix with it two-thirds of its quantity of finely-chopped streaky bacon; season the mixture to taste with salt, pepper and spices. Cut some pieces of caul in the shape of chops, spread the minced mixture over them, and bury a bone in every one so that the end only will be seen. Strew some grated breadcrumbs and a few sweet herbs over the chops. Melt a large lump of butter in a flat stewpan, put in the chops and fry them. When cooked and nicely browned, drain and place them on a hot dish; garnish with fried parsley, and serve at once. Chump of Veal, Bourgeoise Style Lard a chump of veal with strips of bacon. Butter the interior of a stewpan, put in some slices of bacon and trimmings of veal, place the chump over them and add three or four leeks, onions, carrots, a few sprigs of parsley, and one-half pint of stock. Place the cover on the stewpan with some live embers on it, and braise the contents over a slow fire. When cooked drain the veal and glaze it. Strain the sauce through a fine sieve into another saucepan, boil it quickly until reduced to a glaze, then pour in one-half teacupful of Spanish sauce; boil, pour it over the veal, and serve. White wine and gravy colored with a small quantity of browning may be used in place of the Spanish sauce if desired. A lump of butter should be dissolved in the sauce before it is poured over the veal.