Cut from the neck the same as you would from mutton, only of course larger; sprinkle with salt, pepper, and chopped eschalot, set them on a gridiron and broil like common chops, serve plain, or rub a little mai'tre d' hotel butter over them, set in a hot place for a few moments, and serve. They may also be sauted, by putting them into a saute-pan and saute until a nice color, take them out and put in the pan a spoonful of chopped onions, parsley, and mushrooms (if handy), stir until done, then add a tea-spoonful of flour; when it is a little brown, add half a pint of water, two spoonfuls of Harvey's sauce and one of vinegar, stir well round, dish up the cutlets, sauce over and serve. They may also be larded like the fricandeau, and served in the same way, and with the like sauces, only less time in cooking.