Preparation:
Cut a tender bit of veal steak into small fillets, cut off all the fat and stringy parts, flour them and fry them in butter. 

When they are slightly browned add a glass of Marsala and a teacup of good stock, and fry on a very hot fire, so that the fillets may remain tender. 

Take them off the fire, put a little roll of fried bacon on each, add a squeeze of lemon juice, and serve.