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Mutton Cutlets, with Tomato Puree

Trim cutlets from well-hung mutton, beat them into shape after removing the chinebone, dip them into dissolved butter, brush them with egg, and cover with bread-crumbs. Fry in boiling fat, turning them frequently during the frying. Put them on blotting-paper before the fire to drain. Have ready a puree of fresh tomatoes, made as follows. Pick a pound of ripe tomatoes, break them open, and put them without their seeds into a stewpan with an onion or a couple of shallots, sweet herbs and spice if liked, salt, and pepper; stir over a slow fire until the tomatoes can be pulped through a hair-sieve; return the pulp to the stewpan to simmer; add an ounce of butter well worked together with a little flour, and stir in two ounces of meat-glaze. Arrange the cutlets a little overlapping each other in a circle, and fill the centre with the puree. Serve hot. Time, ten minutes to dress cutlets. Probable cost, 10d. per pound. Sufficient, nine or ten cutlets for a dish.