Loin chops make the best cutlets. Take off the vertebrae or thickest end of each bone and about an inch off the top of the bone; put the chops into a stew-pan in which has been previously melted a little butter seasoned with salt; stew for a short time, but not until they are brown, as that appearance is accomplished in another manner. Chop some parsley very fine, add a little thyme, mix it with sufficient yolk of egg to coat the chops, which will have been suffered to cool before this addition to them; then powder them with breadcrumbs over which a pinch of cayenne pepper has been sprinkled; broil them upon a gridiron over a clear but not a brisk fire; when they are brown dish them; lemon-juice may be squeezed over them, or the dish in which they are served may be garnished with thin slices of lemon in halves and quarters.

696. - Mutton Cutlets-Another Way

Not a very fat neck, take off the scrag and the breast bones, leaving the remainder the length you intend the cutlets, then take the chine bone clean off. then the skin and some of the fat; you will now have the mutton free from bones to cut your cutlets; you will find you can cut fourteen good cutlets from this trimmed neck without any hacking; beat each cutlet with your beater, trim them neatly; be sure to cut out the pac-wax, and leave a little fat to each cutlet. If for gratin or bread crumbed, prepare some chopped parsley and shalot, and bread-crumbs; put some butter to melt in a stewpan, a little of the parsley and shalot and some yolk of egg, mix it well up together; put your bread-crumbs on a sheet of paper, add to it a, little salt and pepper, dip each cutlet into melted butter, put down the bread-crumbs with your knife, lay them on a buttered saute-pan until wanted to fry.