• 6 cutlets from the best end of neck larding bacon
• 1 onion
• 1 carrot
• ½ turnip
• 2 sticks of celery
• bouquet garni
• 1½ oz. dripping
• ½ pt. stock
• salt and pepper
• meat glaze

Trim and flatten the cutlets. Insert about 5 strips of larding bacon into the lean part of each cutlet. Thickly slice vegetables and lightly fry them with the bouquet garni in the dripping. Then add stock to three-quarters cover them; season to taste. Lay the cutlets on top, cover with greased paper and a well-fitting lid. Cook gently for about 50 min., adding more stock as necessary. When cooked, brush one side of the cutlets with meat glaze and put into a hot oven to crisp the bacon.

Serve on a bed of mashed potato garnished with diced vegetables. Tomato or caper sauce are suitable for serving with this dish.