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Lamb Cutlets, Grilled

Cut the required number of cutlets from the best end of a neck, and pare and trim them neatly. Place on a gridiron, which has been previously rubbed with mutton (or lamb) fat, over a good clear fire, and cook for from five to ten minutes, according to the thickness of the cutlets and the strength of the fire, turning them every minute. Season them well with salt and pepper. Put a paper frill on each cutlet bone, and dish them up in a circle on a border of mashed potatoes. Fill the centre with nicely-cooked and flavoured green peas, pour a little hot gravy round the base of the dish, and serve. Probable cost, 1s. per pound.