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Veal Chops, Finnoise

Neatly trim and lightly flatten six veal chops. Season evenly with a teaspoon salt and half a teaspoon white pepper. Heat two tablespoons melted lard in a frying pan, lay the chops in the pan, one beside another, and fry for five minutes on each side.

Then add one finely chopped green pepper; mix a little and cook for two minutes longer; with a spoon remove all the fat from the pan; pour over the chops half gill white wine and one gill tomato sauce; lightly mix. Cover the pan and set in the oven for ten minutes. Remove, arrange the chops on a large dish, pour the sauce over and serve.