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LAMB CUTLETS (a la Robert)

Mince three or four large onions very finely; put them into a stewpan with three ounces of fresh butter, and brown them lightly over a gentle fire. Shake the pan about to prevent burning. Add a table-spoonful and a half of vinegar, and boil all together for three or four minutes. Mix a table-spoonful of flour smoothly with half a pint of good, nicely-flavoured stock; add these to the vinegar, etc., and simmer gently for a quarter of an hour. Just before serving stir a dessert-spoonful of mixed mustard and a dessert-spoonful of Worcester sauce in with the rest, and keep the whole quite hot until the cutlets are ready. Trim these neatly, dip them twice, first into clarified butter and egg-crumbs, and afterwards into beaten egg and bread-crumbs, and fry them in the usual way until they are lightly browned on both sides. Dish them in a circle, with the sauce poured over them. Time, ten or fifteen minutes to fry the cutlets. Probable cost, 1s. per pound. Sufficient for three or four persons.