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Breast of Veal

(A German recipe.) Cut into pieces a fine breast of veal, add salt, pepper, 2 onions, and 2 carrots, sliced, some parsley, thyme, and a bayleaf. Add also sufficient water to cover, and cook, with a lid on the pan, 1 hour. Take out the veal, remove the bones from each piece, and dip it in butter and bread-crumbs. Broil these cutlets, and when brown, serve with a sauce of the gravy, strained and seasoned with a tablespoonful of vinegar and two tablespoonfuls of pickled and chopped gherkins.