I tried this vintage veal recipe from Mrs. Beeton, expecting a lengthy process, but I found it surprisingly simple to adapt to my weeknight routine. I used boneless veal cutlets to speed things up, and instead of a roaring fire, my trusty oven did the job. The real delight came from the basting process — I found that the veal developed a beautiful, golden crust that my kids actually fought over. It was a simple, yet satisfying dinner that felt both comforting and special. This recipe is perfect for a weeknight cook who wants to impress without spending hours in the kitchen. The addition of boiled bacon and a cut lemon adds a nice touch of old-fashioned charm, but feel free to skip or substitute with modern favorites like herbs or a simple pan sauce. The result is a dish that's both nostalgic and practical. I'm already planning to make it again next week, perhaps with a side of roasted vegetables to soak up the buttery juices.