261. Mutton Cutlets

Loin chops make the best cutlets. Take off, the vertebrae or thickest end of each bone and about an inch off the top of the bone; put the chops into a stewpan in which has been previously melted a little butter seasoned with salt; stew for a short time, but not.until they are brown, as that appearance is accomplished in another manner. Chop some parsley very fine, add a little thyme, mix it with sufficient yolk of egg to coat the chops, which will have been suffered to cool before this addition to them; then powder them with bread crumbs over which a pinch of cayenne pepper has been sprinkled; broil them upon a gridiron over a clear but not a brisk fire, when they are brown dish them; lemon juice may be squeezed over them, or the dish in which they are served may be garnished with thin slices of lemon in halves and quarters.

262. Mutton Cutlets.--Another Way

Not a very fat neck, take off the scrag and the breast bones, leaving the remainder the length you intend the cutlets, then take the chine bone clean off, then the skin and some of the fat; you will now have the mutton free from bones to cut your cutlets, you will find you can cut fourteen good cutlets from this trimmed neck without any hacking; beat each cutlet with your beater, trim them neatly, be sure to cut out the pacwax, and leave a little fat to each cutlet. If for gratin or bread crumbed, prepare some chopped parsley and shalot, and bread crumbs, put some butter to melt in a stewpan, a little of the parsley and shalot and some yolk of egg, mix it well up together; put your bread crumbs on a sheet of paper, add to it a little salt and pepper; dip each cutlet into melted butter, put down the bread crumbs with your knife, lay them on a buttered saute-pan until wanted to fry.

268. Cutlets Saute

Cut your neck of mutton precisely as for the crumbed cutlets, have ready a piece of butter melted in your saute-pau, dip each cutlet both sides in the butter; when required fry them a very light colour, pepper and salt them, when done take them up to drain from the fat, have some good glaze melted, and glaze each cutlet both sides, dish them round with or without a rim of mashed potato.

264. Outlets In Butter

Trim them as for former cutlets very neatly; dip each cutlet in butter and fry them; dish them upon a napkin with fried parsley; this you may do with a previously dressed neck of mutton.

265. Mutton Cutlets - Maintenon

Trim the cutlets as for former cutlets, half fry them, then cover them with fine herbs and bread crumbs, and season with pepper and salt. Lay all to cool; have some fresh parsley to add to the already fried herbs and shalot. When cool, spread the butter and herbs thick upon each cutlet; sprinkle them with bread crumbs; wrap them in buttered foolscap paper, and broil them over a slow fire until done.

266. Braised Cutlets

Trim your mutton from the bones as before, then put it whole into a good braise, let it stew gently until tender, put it aside to get cold; when so, cut your cutlets as thick as the former, trim them neatly, make them hot and glaze them.