2 pounds veal cutlets, nicely trimmed. 1 small onion, sliced.

4 table-spoonfuls strained tomato sauce. Enough butter or clear dripping to fry the cutlets. Salt and pepper with a bunch of sweet herbs.

1/2 cup gravy.

Fry the cutlets to a light brown, but not crisp; take them out and put into a covered saucepan. Have ready the gravy in another, with the tomato sauce stirred into it. Fry the onion in the fat from which you have taken the cutlets, and add with the fat to the gravy.

Pour all over the cutlets and simmer, covered, twenty minutes.