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Mutton Cutlets, Marinaded

Make a marinade of a quarter of a pint of salad oil, a table-spoonful of French vinegar, a small onion, twelve peppercorns, half a tea-spoonful of salt, and the same of mixed herbs, a dessert-spoonful of minced parsley, and the grated rind of half a lemon. Cut and trim seven or eight cutlets, lay them in the marinade, and leave them there two or three hours, then take them up and drain them. Brush each cutlet over with beaten egg, and cover it with bread-crumbs. Arrange the cutlets in a wire frying basket, plunge this into a saucepan of boiling fat, and fry to a golden brown. Drain on kitchen paper, put a frill round each bone, arrange on a hot dish, and serve at once. Probable cost, 3s.