Ingredients : Best end neck of mutton, one onion, one carrot, a little celery, one quart of stock, some seasoning, one tin of preserved mushrooms, four eggs, half a pint of milk, four ounces flour, four ounces lean ham. Trim the mutton and cut out the cutlets, (twelve in number,) cut up the onion, carrot and celery into thin slices, and place them in a stewpan; lay in the cutlets in a circle on the top of the vegetables; add one quart of stock and some seasoning, and let simmer forty minutes; then take the cutlets and lay them on some clean white paper and place between two tins, with a weight on the top to press them; when quite cold, trim them into shape and place in the larder until ten minutes before wanted. Reduce the gravy that the cutlets were cooked in to one-half by boiling, take off the fat, and add one tin of preserved mushrooms and four ounces cooked lean ham cut into small squares, and let simmer together twenty minutes. Just before dinner-time, mix four ounces flour, a little milk and the yolks of four eggs well together; add some seasoning; well whisk four whites of eggs into a firm snow, and stir lightly in the batter; dip the cutlets in the batter and drop them into a stewpan of boiling lard or dripping, and fry them a light golden brown; when fried, drain them on some clean paper to absorb the fat; place a little bed of mashed potatoes in a hot entree-dish, and dish the cutlets in a circle, overlapping one another on it; pour the sauce in the centre, and serve very hot.