Required: One and a half pounds of best end of neck of mutton. Half a pint of thick, white sauce. One ounce of lean, chopped ham. One teaspoonful of chopped parsley. Half a teaspoonful of chopped onion or shallot. A little glaze.

Salt, pepper, and grated nutmeg. Two eggs. Breadcrumbs. One teaspoonful of lemon-juice.

Cut the neck into small, neat cutlets, sprinkle each with a little salt and pepper, and fry them in a little good dripping for five minutes, turning them once. Take them out of the pan, put them on a dish, place a flat tin or dish on the top of them, and on this put weights at even distances to keep the cutlets flat.

Mix together the sauce, ham, parsley, shallot, lemon-juice, nutmeg, and the yolk of one egg. When the cutlets are nearly cold, spread on both sides of each a thick layer of the above sauce. If the sauce is warm, let it cool on the cutlets. Then dip each cutlet into breadcrumbs, brush it over with beaten egg and again cover it with crumbs. Fry the cutlets in fat, from which a bluish smoke rises, till they are a golden brown, and brush them over with melted glaze.

Arrange them on a neat bed of spinach or mashed potatoes on a hot dish, and strain some nice brown sauce round it.

Cost, 2S. 3d.