Ingredients: About three pounds best end neck of mutton, two eggs, some breadcrumbs, four ounces butter, one pint of stock, one shalot, a little parsley, a tin of preserved mushrooms, eight Spanish olives cut in quarters, three ounces of lean ham, a little roux, a wineglassful of vinegar, and a little mushroom catsup. Saw off the chine and trim the mutton, then cut out the cutlets, flatten them with a cutlet-bat or chopper dipped in cold water, trim them into shape, dip them in two eggs beaten up with some seasoning, then in breadcrumbs; melt a little butter, pour it into a frying-pan, lay in the cutlets, and place away until dinner-time. Chop one shalot and a little parsley very fine, place them in a stewpan with some seasoning and one ounce butter; let fry five minutes; pour in one pint of stock, add a little roux; let boil ten minutes, then add one tin of preserved mushrooms left whole, eight Spanish olives cut in quarters, three ounces lean ham cut in small squares, the vinegar and mushroom catsup; let simmer gently one hour. Ten minutes before wanted, fry the cutlets a light brown, let them drain on a piece of paper before the fire, to absorb the butter; place them in a circle overlapping one another on a bed of mashed potatoes on a hot dish, and pour the boiling sauce over then. Serve immediately.