Cut up a pound or more of veal cutlets into oval, oblong, or heart-shaped cutlets, about a quarter of an inch thick; season with pepper and salt, fry them brown on both sides, and dish them up—alternately with small thin slices of fried ham, or bacon; drain off half the butter from the pan, shake in a tablespoonful of flour, some mushroom catsup, and a handful of mushrooms; moisten with a gill of stock or water; boil all together for five minutes; pour the sauce over the cutlets, and serve.