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Veal Cutlets, Philadelphia

Neatly flatten six tender veal cutlets. Heat two tablespoons melted lard in a large black frying pan; lay the cutlets in the pan, one beside another, and rapidly fry for two minutes on each side. Remove and keep on a plate. Finely slice three medium white onions and place in an earthen casserole with two tablespoons butter; set on the fire and cook for three minutes, gently mixing, then arrange the cutlets on top of the onions; add two peeled and shredded red tomatoes. Season with one and a half teaspoons salt and three-quarters of a teaspoon white pepper. Place six very thin slices raw ham, one on each cutlet. Cover the pan tightly, place in a brisk oven for thirty-five minutes, remove, uncover, sprinkle a teaspoon chopped chives over all, cover the casserole again and send to the table.