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.