This is an entrée always ready to hand, but it must be carefully and neatly prepared. A dish of well-dressed mutton cutlets is truly "a dish to put before a king;" whereas greasy, fat, gristly meats, called for the nonce cutlets, offend the taste of the least fastidious. The first thing to attend to is the cutting and trimming of the cutlets neatly. Take a piece of the best end of the neck of mutton, saw off the bones short, remove gristle and fat, cut the cutlets about one-third of an inch in thickness, shape and trim them neatly, beat them with a cutlet bat dipped in water, and then proceed to cook them by any of the following recipes:

Pepper, salt, and broil them over a brisk fire; serve them with mashed or sautée potatoes in the center of the dish.

Season as above, and before broiling dip them in oil or oiled butter. Serve with-