Required: Four neck chops.

Two slices of cooked ham to each cutlet. Salt and pepper.

Two teaspoonfuls of chopped parsley. (Sufficient for four.)

Trim off all superfluous fat from the chops, see that the bones are short, and scrape them free from skin. Cut the ham the shape and size of the cutlet. Cut out some heart-shaped pieces of thick foolscap paper, each should be large enough to wrap a cutlet in; brush these papers over with salad oil or melted butter. Put a slice of ham on one half of the paper; on this put a cutlet, season it with salt, pepper, and a little chopped parsley; then put on the second slice of ham. Fold the edges of the paper together and roll them securely up so that no gravy can escape from the papers. Lay the papers containing the cutlets on a slightly greased baking-tin. Bake them in a moderate oven from ten to fifteen minutes, according to the thickness of the cutlets. Serve them in the papers on a hot dish. Cost, about 1s. 2d.