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Mutton Cutlets, Italian

Trim cutlets from the neck of mutton into good shape; if not even, beat them to make them so. Cut off all superfluous fat. Lay them for a few minutes in a marinade of salad-oil and minced savoury herbs, or, if preferred, dip them in clarified butter, and again into beaten eggs. Cover them with a seasoning made as follows. Chop extremely fine some button mushrooms, or if these cannot be procured use mushroom powder. Prepare bread-crumbs, parsley, and savoury herbs (of each a table-spoonful), and reduce them to powder; shred a shallot, and mince half a tea-spoonful of lemon-peel. Put these ingredients with a little pounded mace into a basin, and when mixed use for the cutlets, and fry a nice light colour in butter. Make a good gravy in the pan by browning a little more butter with a dessert-spoonful or more of flour, moisten with a large cupful of veal stock, adding any sauce (Harvey, Worcester, mushroom ketchup, etc), and a dessert-spoonful of tarragon vinegar. When the sauce has boiled and is thick enough, dish the cutlets in a circle (they should have been kept warm), and pour it round them. Time, about ten minutes. Probable cost, 3s. Sufficient, three pounds for six persons.