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MUTTON CUTLETS (a la Minute)

The mutton for these cutlets should be cut from the middle of the leg, in the same direction as when carving for a dinner, but slice it rather thinner, and season slightly with pepper. Fry the meat quickly over a brisk fire, to make it crisp, turning it often. Let the cutlets be kept warm before the fire while the gravy is preparing. Have ready some mushrooms, chopped with a shallot, a sprig or two of parsley and thyme minced fine. Stew these in the butter for a few minutes, and season with salt and more pepper, if necessary. Thicken, skim, and serve round the cutlets. Probable cost, 1s. per pound.