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MUTTON CUTLETS (a la Maintenon)

Put a heaped table-spoonful of finely-chopped shallot into a pan with an ounce of fresh butter, and simmer them for five minutes. Add two table-spoonfuls of minced mushrooms and the same of chopped parsley, which should be first blanched and dried in a cloth; fry these and the shallot together for another five minutes, without burning them. Season with pepper and salt, and add some highly-flavoured meat-gravy. Have ready-trimmed mutton cutlets of two bones thick, the chinebone sawed off and one of the long ones removed. Split the meat carefully and neatly in two, nearly down to the bone, and insert some of the seasoning previously prepared. Close the edges by folding the under part of the cutlet over the upper, and broil on each side for five minutes, or until the meat is of a nice rich brown. Place the cutlets on a dish, and surround them with the sauce; pour the remainder over, and bake for about four minutes in a hot oven. There are other recipes for cutlets a la Maintenon, but this one may certainly challenge comparison with any other, and it has besides the advantage of greater simplicity of preparation. Probable cost, 1s. per pound. Sufficient, a double cutlet for each person.