Mutton Cutlets

Ingredients

• 1 neck mutton
• cutlet preparation
• vegetable purée or sauce

Instructions

1. Cut the neck of mutton into chops, trimming the bones short and removing the chine bone completely. Cut the chops thin enough that every other one is boneless. Trim each chop carefully so they all bear the same appearance, then flatten them well.
2. Cover the flattened cutlets with cutlet preparation and fry them to a delicate brown.
3. Prepare a fine purée of any vegetable or sauce of your choice. Arrange the cutlets in the dish in your preferred manner—either around the edge of the dish or in a circle in the centre, with the small ends nearly meeting. If arranged in the centre, serve the purée around the cutlets; if arranged around the edge, place the purée in the centre of the dish.