Cut some thick slices from the leg of mutton, trim them into squares and after brushing them over with warm dripping and seasoning them with a little black pepper, grill them over a clear fire. Serve the fillets with as little delay as possible on a bank of cabbage prepared as spinach and surround with sauce. The trimmings for the fillets can be utilized for a breakfast dish, thus: - Fry the scraps with the fillets, then pass them through a mincing machine with a slice of cooked bacon; flour the mince lightly and put it into a saucepan in which a small piece of butter has been melted and stir until it is thoroughly hot. Then add salt, pepper and a little Worcester sauce, and sufficient stock is added, and then spread it on squares of hot buttered or fried toast and scatter some hot brown crumbs over the top.