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MUTTON CUTLETS (a la Royale)

Take three pounds of middle neck of mutton, and divide it into cutlets. Place them in a stewpan with cold water, and a few root vegetables (carrot, turnip, and onion) for flavouring. Take out when done, dust with white pepper, and lay on a hot plate till needed. Peel eight onions and place them in half a pint of the liquor, let them simmer gently till done, then pass through a sieve. Mix this pulp with treble the quantity of hot freshly-boiled mashed potatoes, add a small grating of nutmeg, a dust of white pepper, a little salt, a piece of butter the size of a walnut, and a table-spoonful of cream, and beat up with a fork. Egg and bread-crumb the cutlets, and fry them. Pile the potato pulp in the centre of a dish, arrange the cutlets neatly round, and serve.