Mutton Cutlets.
Trim them well, scraping the bones; roll them in a little melted butter or oil, season, and broil them; or they are nice egged, bread-crumbed, and fried. They are especially nice when broiled, served around a bed of mashed boiled potatoes: the cutlets help to season the potatoes, which in turn well suit the meat. Tomato-sauce is also a favorite companion to the cutlets. They may, however, be served with almost any kind of vegetables, such as pease or string-beans, in the centre of the dish, and the cutlets arranged in a circle around.