Mutton Cutlets with Mashed Potatoes

Ingredients

• About 3 lbs. of the best end of the neck of mutton
• salt and pepper to taste
• mashed potatoes

Instructions

1. Procure a well-hung neck of mutton, saw off about 3 inches of the top of the bones, and cut the cutlets of a moderate thickness.
2. Shape them by chopping off the thick part of the chine-bone;
3. beat them flat with a cutlet-chopper, and scrape quite clean, a portion of the top of the bone.
4. Broil them over a nice clear fire for about 7 or 8 minutes, and turn them frequently.
5. Have ready some smoothly-mashed white potatoes;
6. place these in the middle of the dish;
7. when the cutlets are done, season with pepper and salt;
8. arrange them round the potatoes, with the thick end of the cutlets downwards, and serve very hot and quickly.
9. (See Coloured Plate.)