Cutlets (Stewed)

Instructions

1. Cut and trim your cutlets and roll them in fine bread-crumbs flavoured with nutmeg, pepper, salt, and the tiniest shred of onion.
2. Lay them in a flat pot in layers. Cover the pot well and let them simmer for an hour. Put in no water.
3. A little before serving, stir in a little cup of stock, a spoonful of tomato sauce, and a tiny pat of butter.
4. Let the cutlets simmer in this for a few minutes, and then serve.