Preparation:

• Cut all the sinews from a piece of neck or ribs of veal, cover the meat with plenty of butter and half cook it on a slow fire, then let it get cold. 

• When cold, egg it over and roll it in bread crumbs mixed with a tablespoonful of grated Parmesan; fry in butter and serve with a garnish of fried parsley and a rich sauce. 

• A dessert-spoonful of beef concentrate mixed with quarter of a pint of good thick stock makes a good sauce.