Ingredients:
The best end of a neck of mutton
Egg
Bread crumbs
Fat for frying
1 – Cut the mutton into cutlets, half an inch thick, and then chop each bone short and trim them neatly.
2 – Brush over with the beaten egg and dip into bread crumbs.
3 – Fry in boiling fat to a golden brown colour.
4 – Serve round a pyramid of peas, spinach or mashed potatoes, and send to table with a tureen of tomato sauce.
N.B. – Cutlets are best prepared at the butcher’s, as the bones should be chopped to give them a nice appearance.