Required: About one and a half pounds of best end of neck of mutton. Two ounces of butter. Half a lemon.

One teaspoonful of grated horseradish. Half a teaspoonful of made mustard. Two teaspoonfuls of chopped green or red chillies. One teaspoonful of ketchup. Salt and pepper. (Sufficient for four.)

Put the butter on a plate and work it with a knife until it is quite soft, then mix into it the mustard, horseradish, chillies, and ketchup. Cut the neck up into neat cutlets, and trim them carefully, spread some of the mixture on each side of them. Have ready a clear, bright fire, heat the gridiron, and either brush it over with a little melted butter or dripping, or rub it with a piece of suet. Lay on the cutlets and cook them quickly for about five minutes, turning them three or four times. Arrange a neat cone-shaped heap of mashed potato in the centre of a hot dish. Arrange the cutlets round it, and garnish with slices of lemon.

Cost, about 2s.

Fillets of Beef a la Madrid

Fillets of Beef a la Madrid