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Lamb Cutlets or Chops Stewed in Their Own Gravy

Take a thick iron saucepan--if possible, one sufficiently large to take all the cutlets in one layer--put a little cold water in it, though not nearly sufficient to cover the cutlets, and after dipping these into cold water, peppering, and afterwards flouring them, put them into the pan, place them on a moderate fire, and let them simmer as gently as possible until they are done enough. Throw a tea-spoonful of salt over them as soon as they begin to simmer, and serve all the gravy in the dish with them. The great secret of stewing cutlets in this way is to let them simmer gently. If boiled quickly there will be no gravy left when they are to be taken off, and the meat will be hard. Skim the fat off carefully before serving. Time to simmer, an hour. Probable cost, 1s. per pound. Sufficient, half a dozen cutlets for two or three persons.