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Veal Cutlets, Neapolitan

Trim and neatly flatten six veal cutlets and place on a plate. Season with a teaspoon salt and half teaspoon white pepper; spread a very little melted butter on both sides of the cutlets, then roll nicely in two ounces grated Parmesan cheese. Heat two tablespoons melted lard in a large frying pan, place the cutlets, one beside another, in the pan and fry gently for eight minutes on each side; then keep warm on a corner of the range. Plunge half pound macaroni into two quarts boiling water with a tablespoon salt and boil for forty minutes. Thoroughly drain on a sieve, place them in a sautoire with two gills hot tomato sauce, gently mix with a fork and cook for five minutes. Add two ounces grated Parmesan cheese and toss well for one minute. Dress on a hot dish, arrange the cutlets over the macaroni and serve. N. B. The macaroni should be prepared before the cutlets.