Veal chops
with salt and fennel, barbacued with greasy bacon

Note: Instructions in normal letters are pretty clear in the original. My interpretations are in italics. 

Ingredients:

• lean veal chops (from the thighs), cut somewhat thin (Note that the veal is most likely not crate veal, a cruel and artificial practice which is not popular in Spain even today and unlikely to have been carried out in period).
• salt
• fennel
• enough slices of greasy bacon to cover the chops

Put salt and fennel on both sides of the chops. "If you have the time," leave them on salt for half an hour. 
Barbecue them with the slices of bacon on top (so they won't become dry) and turn them around as needed. Serve as soon as they're done.

My experiences