1 pound neck of mutton 6 teaspoons vinegar 1 tablespoon vegetable oil 1/4 teaspoon pepper 1 teaspoon salt

1 onion, chopped

1 bay leaf

1 egg, beaten

Mashed potatoes

Green peas, or string beans

Cut mutton into cutlets, allowing two cutlets for each bone, beat, and trim neatly. Let them soak one hour in vinegar, oil, and seasonings; drain and dredge with flour. Brush each one with egg and roll it in bread crumbs; repeat egging and crumbing a second time, and, if possible, leave them one hour. Fry them in plenty of smoking hot fat and drain well before serving on mound of mashed potatoes, peas, or beans.

Veal cutlets, fillets of beef, and fillets of white fish are excellent when prepared by same method.

Another Method. Flatten six mutton cutlets from the loin, put them in a frying pan, add one onion sliced, one carrot sliced, one bunch herbs, and two cups water or stock, cook thirty minutes, turning cutlets several times. Boil and mash eight potatoes, add two tablespoons hot milk, and salt and pepper to taste. Remove cutlets from pan. Take a piece of the potato and flatten it out, envelop a cutlet in this, leaving a piece of bone sticking out at top, and repeat until all are finished. Place them on a greased tin, brush over with milk, and bake in hot oven until browned. Serve with gravy.