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MUTTON CUTLETS (au Naturel)

These cutlets may be taken either from the leg or from the ribs. If from the ribs, cut off all superfluous fat, and when well trimmed dip each one into clarified butter, cover with bread-crumbs seasoned with pepper and salt, and or oil just long enough to heat them through; then dip them again into the butter, to be again bread-crumbed, and the cooking completed. Lay them before the fire on white paper, and press slightly with another paper over them. Serve with a sauce made as follows. Stew in half a pint of brown gravy a handful of button mushrooms, chopped, a sprig of parsley, half a bay-leaf, and the same of shallot, shredded finely; thicken with butter rolled in flour; take out the bay-leaf, and add more salt and pepper if required. Probable cost, 1s. per pound. Sufficient, two pounds for four or five persons.