Fry the cutlets in equal quantities of hot lard and oil, seasoning them with salt and pepper. When done, put them in an earthenware casserole with the following sauce: In the same fat in which the cutlets were fried, cook the ham, cut in dice, and the chopped onion. When the onion begins to brown add the finely chopped tomatoes, season highly with salt and pepper, and cook for about 10 minutes. Then pour the sauce over the cutlets, cover the casserole and place in the oven for 20 to 30 minutes. The sausages, cut in small pieces, are cooked separately and served with the cutlets.