Required: About one and a half pound of fillet of veal. One ounce of butter. Lemon rind.

A little parsley and thyme. One egg. Breadcrumbs. Salt and pepper. Thin slices of bacon. Forcemeat balls. Mashed potato.

Wipe the meat well with a cloth. Cut it into neat rounds half an inch thick, and one and a half inches across. Flatten these pieces slightly by beating them with a heavy kitchen knife. Chop up the parsley and thyme (you should have about a salt-spoonful of the latter when chopped, and a teaspoonful or more of the former). Melt the butter, add to it the chopped parsley, thyme, grated lemon rind, egg, and a seasoning of salt and pepper. Beat these all well together with a knife, put the crumbs in a sheet of kitchen paper.

Lay each cutlet in the egg mixture, and see that it is coated all over with it, then cover it with crumbs, pressing them firmly on with a knife.

Melt some butter or good dripping in a frying-pan. When it is hot put in the cutlets and fry them for about ten minutes, or until they are well cooked, for veal is not wholesome unless it is thoroughly cooked.

Arrange a neat heap of mashed potato on a hot dish; place the cutlets on this with a slice of lemon and a neat roll of toasted bacon between each. Garnish the dish with forcemeat balls - for recipe see "Roast Hare" in Part 3 - and pour round some good brown gravy