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Mutton Cutlets, with Cucumber

Take the cutlets from a neck of mutton, and trim them nicely. Chop some parsley and shallot very fine, and put them into a little melted butter; dip the cutlets in this, and then in bread-crumbs. Put them in the frying-pan, and fry to a fine light brown. Prepare two cucumbers by dividing them into quarters and removing all seeds. Cut them into quarters and removing all seeds. Cut them into oval shapes about an inch long, boil them in vinegar and water (in equal proportions) till tender. Make a sauce with the trimmings of the cutlets and some minced shallot and herbs; put the cucumbers into the sauce, and make them very hot. Serve with the cucumbers in the centre of the dish, the cutlets arranged round, and the sauce poured over. Probable cost, 10d. per pound.