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 2 large fillets of 2½ lbs. or 4 small ones

 ⅛ lb. bacon for larding

 Salt, pepper

For Stuffing.

 ½ lb. chopped pork

 ½ lb. chopped veal

 2 eggs

 2 tbsps. of butter for frying

 ½ tbsp. of butter

 ½ tbsp. of lemon juice

 1 tbsp. of capers

 Salt

 1 pinch of pepper

 ½ tbsp. of flour

 ¼ cup of sweet or sour cream

 1 cup of water

Preparation:

No. 17—ROASTED PORK CUTLETS.

Quantity for 6 Persons.

 3 lbs. of pork cutlets

 Salt, pepper

 1 egg

 1½ cups grated rolls

 1 tbsp. of flour

 1 clove

 ½ bay-leaf

 ¼ small onion

 ⅛ lb. of butter or lard

 1 cup of water

Preparation:

If there is much fat in the pan, take some of it out and brown onion slices and flour in the remaining fat; add water, clove and bay-leaf, also salt and pepper, if necessary, and cook for 5 minutes. Strain the gravy and pour over cutlets or serve it separately.

No. 18—CHOPPED PORK CUTLETS.

Quantity for 6 Persons.

Preparation and ingredients are the same as in No. 17. The cutlets are chopped, carefully breaded and fried in butter about 8 to 10 minutes if the cutlets are ½ to ¾ inch thick.