Mutton Cutlets Recipe

Taken from the neck, mutton cutlets are expensive, but those from the

loin will be found not only convenient, but to answer well at a smaller

cost.



First remove the under-cut or fillet from about two pounds of the best

end of a loin of mutton, cut off the flap, which will be useful for

stewing, and it is especially good eaten cold, and then remove the meat

from the bones in one piece, which divide with the fillet into cutlets

about half-an-inch thick. Egg them over and dip them in well-seasoned

bread-crumbs, fry them until a nice brown, and serve with gravy made

from the bones and an onion.



This way of cooking the loin is much more economical than in chops,

because with them the bones and flap are wasted, whereas in cutlets all

is used up.



To stew the flap, put it in a stewpan, the fat downwards, sprinkle

pepper and salt, and slice an onion or two over, and set it to fry

gently in its own fat for an hour. Take up the meat, and put half-a-pint

of cold water to the fat, which, when it has risen in a solid cake, take

off, mix a little flour with the gravy which will be found beneath the

fat, add pepper, salt, and some cooked potatoes cut in slices. Cut the

meat into neat squares; let it simmer gently in the gravy with the

potatoes for an hour.

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