Veal Cutlets a la Zingara or Singara

Prepare the cutlets exactly as for the plain ones; lay them in a sautéing dish with some butter, and cook them quickly, adding a garnished bunch of parsley and half a pint of white wine; reduce this to a glaze, moisten once more with a pint of stock and let smother for fifteen minutes; turn them over and finish cooking taking from fifteen to twenty minutes longer. Cut some Westphalia ham in slices, pare them like half hearts, and just when ready to serve fry them in butter and lay one between each cutlet when dressed; detach the ham glaze in the pan with some white wine and add to it the half-glaze of the cutlets, also a pinch of cayenne and lemon juice; strain the sauce and pour it over the cutlets and ham.