Required: Four or more neck chops of mutton. Two slices of ham for each chop. Salt and pepper. Chopped parsley. A little warmed butter.

Wipe the meat, trim off all superfluous fat, chop the bones short, and scrape the ends free from skin and fat.

Cut the ham the shape and size of the cutlet.

Cut out some cutlet-shaped pieces of foolscap paper, large enough to wrap a cutlet in. Brush these over with warmed butter. Put a slice of ham on one half of paper; on this put a cutlet; cover this with the second piece of ham. Fold the edges of the paper well together so that no gravy can escape from the paper. Lay these paper cases on a greased baking-tin and bake them in a moderate oven from ten to fifteen minutes, according to the thickness of the cutlet.

Serve them in the papers on a hot dish. Fillets of fish cooked in this manner are excellent, but omit the ham.