VEAL CUTLETS

Make a seasoning of grated bread, minced ham, chopped parsley, salt, pepper, and chopped mushrooms if you have them. Mix with it some yolk of egg. Cut the veal into small thin slices, rub them all over with lard, and then spread the seasoning over both sides. Wrap up each cutlet carefully in white paper, oiled or buttered. Bake them slowly for three quarters of an hour, and serve them up in the papers.