Mutton Cutlets

Ingredients

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

Instructions

1. Have a neck of mutton, cut the bones short, and remove the chine bone completely.
2. Cut chops off so thin that every other one shall be without bone.
3. Trim them carefully, so that all the chops shall bear the same appearance, then flatten them well.
4. Cover them with a cutlet preparation and fry of a delicate brown.
5. A fine purée of any vegetable that may be approved, or any sauce that may be selected, should be served with them.
6. They may be arranged in various ways in the dish, either round the dish or in a circle in the centre, so that the small part of the cutlets shall almost meet; if the latter, the purée should garnish round them instead of being in the centre of the dish.