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Mutton Cutlets, Braised

Cut and trim six or eight cutlets. Take an onion and a carrot, and cut them into small pieces. Cut two ounces of ham into dice and fry them in a little butter for three or four minutes in a stewpan. Then lay in the cutlets with the vegetables, pepper and salt to taste, a sprig of parsley and thyme, and six pepper-corns. Pour over them a quart of good stock, and stew all gently for an hour; then pour off half a pint of the stock into a fresh saucepan. Mix a tea-spoonful of arrowroot smoothly with a table-spoonful of mushroom ketchup; stir this into the half pint of stock when at boiling point, and simmer until nicely thickened. Add a tea-spoonful of red currant jelly, and stir till it is melted. Take out the cutlets, arrange them on a hot dish, pour the sauce over, and serve.