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Lamb Cutlets

Take the best end of a well-hung neck of lamb. Saw it off two or three inches from the top of the bones, leaving the cutlets about four inches long. Scrape off the meat from the end of the bone, so as to leave an inch quite bare. Chop off the thick part of the chinebone, and pare away the flat bones which adhere to the meat and spoil the shape. Flatten the cutlets with a cutlet bat. A butcher will always shape the cutlets if requested to do so. They may be either broiled plainly or egged, bread-crumbed, and fried. Green peas, asparagus, spinach, and mashed potatoes are all favourite accompaniments of lamb cutlets, and an infinite variety of sauces may be served with them. The sauce frequently gives its name to the dish, as Cutlets a la Poulette, Cutlets a la Robert, which names simply mean cutlets served with Robert or Poulette sauce. There is no occasion for any waste in shaping cutlets, as the bones can be stewed down for gravy and the fat melted for frying.