Veal Cutlets, larded.
Cut a neck of veal into bones; lard one side, and fry them off quick. Thicken a piece of butter, of the size of a large nut, with a little flour, and whole onion. Put in as much good gravy as will just cover them, and a few mushrooms and forcemeat balls. Stove them tender; skim off all grease; squeeze in half a lemon, and serve them up.