Dutch Cutlet.

Mince one lb. of beefsteak, mix with the meat pepper, salt, one cup breadcrumbs, one minced onion and bind with one egg. Form into a flat cake, put into a greased baking-tin with two cups water, one tablespoon sauce and one minced onion, and put a slice of bacon on top. Cover with buttered paper and bake in moderate oven for one hour. Garnish with tomato slices and parsley.