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MUTTON CUTLETS (a la Provencale)

Saw off the upper rib-bones from a neck of mutton, also the chinebone, and divide the meat into neat cutlets, leaving only three inches of bone to each of them. Trim off all superfluous fat, season with pepper and salt, and fry lightly in a stewpan with an ounce of good fresh butter. Make a seasoning as follows. Stew over a slow fire, and in a closed stewpan, ten middle-sized onions chopped fine, and a small bit of garlic. Of the latter, take only enough to flavour, without giving any colour to the butter. When tender, add pepper, salt, and the juice of a lemon, with the yolks of four raw eggs. Stir until the seasoning has become a thick paste; then, with a knife, spread it equally and thickly over the upper side of the cutlets, brush over with beaten egg, and cover with grated Parmesan and fried bread-crumbs. Bake the cutlets with a little good gravy to keep them from sticking to the pan. When done, serve them in a circle round a dish, and fill the centre with potatoes cut to an olive shape or in round balls, and previously fried in butter. Pour a good gravy round the dish. Time, ten minutes to bake. Sufficient, two pounds for four or five persons.