Ingredients. - Three pounds of the best end of the neck of mutton. Bread-crumbs. One egg. Salt and pepper. Three ounces of clarified butter.

Time required, about three-quarters of an hour.

To Fry Mutton Cutlets :

1. Take three pounds of the best end of the neck of mutton, and put it on a board.

2. Take a saw and saw off the end of the rib-bone, leaving the cutlet-bone three inches in length.

3. Saw off the chine-bone, which lies at the back of the cutlets.

4. Joint each cutlet with the chopper.

5. Take a sharp knife, and cut off each cutlet close to the bone.

6. Take a cutlet-bat, wet it, and beat each cutlet to about half an inch in thickness.

7. Trim the cutlet round, leaving about half an inch of the rib-hone bare.

8. Form the cutlets to a good shape.

N. B. - The trimmings of the cutlets should be put aside, as the fat may be clarified and used as dripping.

9. Take a wire sieve and stand it over a piece of paper.

10. Take some crumb of bread and rub it through the sieve.

11. Take one egg and beat it on a plate with a knife.

12. Season the cutlets on both sides with pepper and salt.

13. Lay them in the egg, and egg them well all over with a brush.

14. Then put them in the bread-crumbs, and cover them well.

N. B-Be careful to finger them as little as possible, and lift them by the bare bone.

15. Take a saute-pan, and pour in it one ounce of melted clarified .butter or lard,or clarified dripping.

16. Now lay in the cutlets, with the bones to the centre of the saute-pan.

17. Pour over them two more ounces of melted clarified butter or fat.

18. Now put the saute-pan on a very quick fire for about seven minutes.

19. Watch and turn the cutlets when they have become a light-brown, so as to fry them the same color on both sides.

20. Place a piece of -whity-brown paper on a plate.

21. When the cutlets are done, take them carefully out with a fork, and lay them on the paper on the plate, to drain off the grease.

N. B. - Be careful to stick the fork into the fat, and not into the meat, or the gravy will run out.

22. For serving, arrange them nicely in a dish, in a circle, one leaning over the other. The centre may be filled with any vegetable, according to taste.