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Mutton Cutlets and Puree of Potatoes

Boil or steam two pounds of mealy potatoes, mash them with a wooden spoon, or press them through a sieve, but they must be smooth. Put them into a stewpan with two or three ounces of butter, two or three table-spoonfuls of cream or broth, pepper and salt. Make them hot, and pile them in the centre of a hot dish. The cutlets may be bread-crumbed and fried, or, if preferred, broiled and served round the puree. Time, an hour to prepare. Sufficient for three or four persons.