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Lamb, Fillets Of

Cut the meat from the bones of the neck, and trim off the superfluous fat. Cut into seven or eight pieces, flatten each, and shape into round fillets. Arrange a quarter of a pound of cooked rice in the centre of a round dish, and keep it in a warm place. Dip the prepared fillets in beaten egg, then in seasoned flour, and fry to a golden colour in boiling butter. Arrange them neatly round the rice. Pour a little good brown sauce round the base of the dish, and put a table-spoonful of supreme sauce (see SUPREME SAUCE) on each fillet. Probable cost, 1s. per pound.