Required : One pound of fillet of veal. Larding bacon. Half a pint of stock. One carrot and turnip. One onion. A piece of celery. A small bunch of mixed herbs. Salt and pepper. (Sufficient for four to five.)

Grenadines of veal. Cutlets of veal braised and browned in the oven are the foundation of this entree

Cut the veal up into neat cutlets and lard them. To do this you will require a larding needle. Cut the larding bacon into tiny strips, put one in the needle, and draw it, in large stitches, through the cutlet. Do this in three or four rows on one side of each cutlet.

Then braise the cutlet for about half an hour. To do this, put the stock in a pan with a layer of the vegetables at the bottom, place the cutlets on these, season them, cover, them over with a piece of greased paper, and allow them to simmer gently, basting them frequently. When they are; cooked sufficiently, put them into the oven to get brown. While they are doing so, strain the stock and boil it fast till there is' only a gill left.

Make a bed of mashed potatoes on a hot dish, arrange the cutlets neatly on it, and pour the stock over them. Cost, is. 9d.