Mutton Cutlets Stewed in Their Own Gravy

Ingredients

• Mutton cutlets
• 3–4 tablespoons Spring water
• Pepper
• Flour
• to taste Salt

Instructions

1. Trim the fat entirely from mutton cutlets taken from the loin.
2. Dip the cutlets briefly into cold water.
3. Dredge them moderately with pepper and plentifully with flour on both sides.
4. Rinse a thick iron saucepan with spring water and leave 3–4 tablespoonsful in it.
5. Arrange the cutlets in a single flat layer in the saucepan.
6. Place the saucepan over a very gentle fire.
7. When the cutlets begin to stew, throw in a little salt.
8. Let them simmer as softly as possible, without ceasing, for 1 hour 15 minutes to 1 hour 30 minutes.
9. Turn the cutlets when they are half done.
10. If they do not yield sufficient moisture, add 2–3 spoonsful of water or gravy, or pour water in to half their depth if arranged closely from the start.
11. Carefully skim off any fat perceived on the surface of the gravy.
12. Serve the cutlets with all the gravy.