Italian Mutton Cutlets

Ingredients

• About 3 lbs. of the neck of mutton
• clarified butter
• the yolk of 1 egg
• 4 tablespoonful bread crumbs
• 1 tablespoonful minced savoury herbs
• 1 tablespoonful minced parsley
• 1 teaspoonful minced shalot
• 1 saltspoonful finely-chopped lemon-peel
• pepper
• salt, and pounded mace to taste
• flour
• 1/2 pint hot broth or water
• 2 teaspoonful Harvey's sauce
• 1 teaspoonful soy
• 2 teaspoonful tarragon vinegar
• 1 tablespoonful port wine

Instructions

1. Cut the mutton into nicely-shaped cutlets, flatten them, and trim off some of the fat, dip them in clarified butter, and then, into the beaten yolk of an egg.
2. Mix well together bread crumbs, herbs, parsley, shalot, lemon-peel, and seasoning in the above proportion, and cover the cutlets with these ingredients.
3. Melt some butter in a frying-pan, lay in the cutlets, and fry them a nice brown;
4. take them, out, and keep them hot before the fire.
5. Dredge some flour into the pan, and if there is not sufficient butter, add a little more;
6. stir till it looks brown, then pour in the hot broth or water, and the remaining ingredients; give one boil, and pour round the cutlets.
7. If the gravy should not be thick enough, add a little more flour.
8. Mushrooms, when obtainable, are a great improvement to this dish, and when not in season, mushroom-powder may be substituted for them.