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Lamb Cutlets, Cold

When a loin or any other joint of lamb has been under-dressed, it is a good plan to divide it into cutlets of a neat shape and fully three-quarters of an inch in thickness, to dip these in beaten egg, strew over nicely-flavoured bread-crumbs, and fry or broil them until lightly browned on both sides. As there is a danger that the meat will be dry when it is dressed the second time, care should be taken not only to cook the cutlets over a good fire, but also to dip them into a little clarified butter before broiling them. Time, five or six minutes to cook. Probable cost, 1s. per pound. Sufficient, half a dozen cutlets for three persons.