Required: Three pounds of loin of mutton.

Three ounces of butter.

Six or eight large slices of tomatoes.

Half an ounce of glaze.

One tablespoonful of Parmesan cheese.

Half a gill of soubise sauce.

One and a half gills of brown gravy.

Cut out the fillet from under the loin, and trim off the skin and fat. Divide the piece into four or six fillets, according to the size of the piece; the fillets should each be three-quarters of an inch thick. Trim them neatly, and fry them in a little butter from five to eight minutes. Next cook the slices of tomato, either grilling or baking them.

Place a fillet of mutton on a slice of tomato in a semi-circle on a hot dish, brush each fillet with a little melted glaze.

Put a teaspoonful of soubise sauce on each fillet, and on that about half a teaspoonful of melted glaze; put the rest of the tomato in the centre. Dust these with cheese, and strain the brown sauce round. Cost, 5s.