Ingredients. - Three pounds of the best end of the neck of veal. Savory thyme. The rind of half a lemon. One bunch of parsley. One ounce of butter. One teaspoonful of lemon-juice. One egg. Pepper and salt. Bread-crumbs. One-half pound of bacon for rolls.

Time required, about one-half hour.

To Broil Veal Outlets :

1. Take three pounds of the best end of the neck of veal, or veal cutlet, and put it on a board.

2. Take a saw and saw off the end of the rib-bone, leaving the cutlet-bone three inches in length.

3. Saw off the chine-bone, which lies at the back of the cutlets.

4. Joint each cutlet with the chopper.

5. Take a sharp knife and cut off each cutlet close to the bone, so as to get an extra cutlet between each bone.

6. Take a cutlet-bat and beat each cutlet to about half an inch in thickness.

7. Trim the cutlet round, leaving about half an inch of the rib-bone bare.

8. Form the cutlets to a good shape.

N. B. - The trimmings of the cutlets should be put aside, as the fat may be clarified, and used for dripping.

9. Take a little savory thyme, put it on a board, and chop it up very fine. (The thyme, when chopped, should fill a salt-spoon.)

10. Take half a lemon and peel it very thin.

11. Chop this lemon-rind up very fine.

12. Wash a small bunch of parsley in cold water, and dry it in a cloth.

13. Chop up this parsley very fine on a board.

14. Put one ounce of butter on a kitchen-plate, and put it in the oven to melt.

15. When the butter is melted, add a tablespoonful of lemon-juice, and the chopped thyme, lemon-rind, and parsley.

16. Add one egg, and pepper and salt to taste, and beat all up together with a knife.

17. Take a wire sieve and stand it over a piece of paper.

18. Rub some crumb of bread through the sieve.

19. Dip each cutlet into the plate, and cover it all over with the mixture.

20. Then put it in the bread-crumbs, and cover it well.

N. B. - You should finger them as little as possible.

21. Take a gridiron and hold it to the fire to warm.

22. Arrange the cutlets on the gridiron.

23. Place the gridiron in front of a bright fire, but not too near, or the bread-crumbs will burn before the cutlets are sufficiently cooked.

24. Then let them broil for about ten minutes, and when they have become a pale brown on one side, turn the gridiron, so as to brown them on both sides alike.

25. For serving, arrange the cutlets on a wall of mashed potatoes (see "Vegetables," Lesson No. 2), in a circle on a hot dish, one leaning over the other; the centre may be filled in with rolls of bacon (see below), and with a thick brown sauce (see "Sauces," Lesson No. 2).

For Bolls of Bacon :

1. Cut some thin slices of bacon, about two inches wide and about four inches in length.

2. Roll up these strips of bacon.

3. Take a skewer and run it through the centre of each roll of bacon.

4. Place this skewer, with the bacon, on a tin, and put it in the oven for six minutes.

5. For serving, take the rolls of bacon off the skewer, and arrange them in the centre of the cutlets, as described above.